Step 1

Preheat oven to 350 degrees.

Step 2

In a medium bowl, add cookie crumbs and melted butter, stirring until well combined. Pour into a 9-inch springform pan, spread and press crumbs firmly into bottom of pan and about 1 inch up the sides.

Step 3

Place in oven and par-bake crust for 6 minutes, then remove from oven and let cool.

Step 4

Meanwhile, make the filling: In a stand mixer fitted with paddle attachment, add cream cheese and beat on medium-high speed for 1 to 2 minutes, until light and fluffy. Add molasses and continue mixing until well combined.

Step 5

In a separate small bowl, stir together both sugars, flour and all spices. With mixer on low speed, slowly add dry mixture to cream cheese mixture, beating until well incorporated and no lumps remain.

Step 6

Add vanilla extract and heavy cream until well combined. Add eggs one at a time, mixing just until batter is completely smooth (don’t over-mix after adding eggs).

Step 7

Pour batter into crust. Fill a separate pan with about 1 inch of water and place in oven on a rack below cheesecake.

Step 8

Bake cheesecake for 15 minutes at 350 degrees, then reduce temperature to 250 degrees and continue baking for another 50 to 60 minutes, until cheesecake is just slightly jiggly in the center, but set around the edges.

Step 9

Turn off oven and crack open the door with a dish towel. Let cheesecake cool in oven for 1 hour, then remove and let cool completely at room temperature. Refrigerate for at least 2 hours, or overnight, before serving.

Step 10

Just before serving, top with whipped cream and more gingersnap cookie crumbs. Enjoy!