Step 1

Prepare a 9-inch springform pan by lining the bottom with parchment paper.

Step 2

In a large bowl, combine the gingersnap cookie crumbs, and the melted butter. Mix well to combine.

Step 3

Pour the moistened gingersnap cookie crumbs into the prepared springform pan and press them down into the bottom and about halfway up the sides. Set aside.

Step 4

In a large bowl with a hand mixer or in the bowl of your stand mixer, mix the cream cheese on medium speed just until smooth.

Step 5

Add the powdered sugar and mix well to combine.

Step 6

Add the lemon juice and mix to combine.

Step 7

Add the molasses and the cinnamon, ginger, cloves, and nutmeg, and mix well to combine.

Step 8

Gently fold in the whipped cream or whipped topping just until no streaks remain in the batter.

Step 9

Pour the batter into the prepared crust and smooth out the top with an offset spatula (or regular spatula).

Step 10

Chill in the fridge to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.

Step 11

Right before serving, top with the whipped cream, a drizzle of caramel sauce and some more crumbled gingersnap cookies. Slice and serve.