1. Preheat oven to 350F.

2. Make the crust. In a food processor, add gingersnap cookies. Pulse until finely ground. Add in the butter, sugar and cinnamon. Pulse until combined and gingersnap cookie crumbs are moistened.

3. Bake the crust. Add the crust mixture to an 8 inch springform cake pan. Use the bottom of a glass to smooth the crust mixture onto the bottom and part way up the sides of the pan. Bake the crust for 8 minutes in the preheated oven.

4. Reduce the oven temperature to 325F.

5. Make the filling. In the bowl of a stand mixer, or a large bowl with a handheld mixer, beat the cream cheese until smooth and creamy, scraping the bowl down a couple times during the mixing. Add the sour cream, vanilla extract, brown sugar, molasses, heavy cream and spices. Beat until the mixture is smooth and creamy. Scrape the bowl down 2-3 times during the mixing. Add in the eggs, one at a time, mixing in between each addition. You don’t want to beat too much air into the cheesecake at this point, so mix JUST until combined.

6. Bake the cheesecake. Pour the filling into the cooled crust. Wrap the bottom and sides of the pan with aluminum foil. Place in a large roasting pan, or a 10-inch or 12-inch round cake pan. Pour hot water into the pan, so that it is 2 inches up the side of the wrapped springform pan. You want to make sure the water does not go over top of the aluminum foil. Bake in preheated 325F oven for 70-80 minutes, or until the edges are set and the center is jiggles slightly when the gently jiggle the pan.

7. Allow the cheesecake to cool 1 hour with the oven door propped open. After cooling 1 hour, wrap the top of the cheesecake with plastic wrap, making sure it doesn’t touch the surface of the cheesecake. Place in refrigerator 4 hours or up to overnight.

8. When ready to serve, make the cream cheese whipped cream. In the bowl of your stand mixer, fitted with the whisk attachment, or a large bowl, using a hand held mixer, beat the softened cream cheese, vanilla extract and powdered sugar until smooth and creamy. Scrape down the sides of the bowl one or two times. Add in the heavy whipping cream and whip until stiff peaks form. Place in a zip-top bag and snip one corner off. Pipe swirls on top of the cheesecake. Top with gingerbread men cookies, if desired. Enjoy!