Step 1

Preheat the oven to 300°F. Grease a 9" springform pan and set aside.

Step 2

In a medium bowl, combine the graham cracker crumbs, brown sugar, ginger, cinnamon, and nutmeg. Stir in the melted butter and continue stirring until mixture is moist. Transfer to the prepared pan and pack in tightly. Chill the crust while you make the filling.

Step 3

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.

Step 4

Add the condensed milk, sour cream, molasses, ginger, and salt and continue mixing until fully incorporated. It's OK to have some lumps in the filling.

Step 5

Transfer the filling to the prepared crust. Bake for 45-50 minutes, or until cheesecake appears firm. Cool completely, then chill for at least 4 hours before serving.