Gingerbread Cheesecake
A cheesecake version of a classic holiday cookie! The cinnamon whipped cream is optional—but it really adds a nice touch!

Preheat the oven to 350 degrees F (175 degrees C).

Grease a 9-inch springform pan.

Wrap the outside of the springform pan 3 to 4 times with aluminum foil.

Mix cookie crumbs and melted butter together until mixture resembles wet sand.

Press into the prepared springform pan until bottom is evenly covered.

Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth.

Add molasses lemon juice vanilla extract ginger cinnamon cloves nutmeg allspice and salt; mix until well combined.

Add eggs 1 at a time beating briefly after each addition until just combined.

Pour batter over the crust in the pan.

Tap the pan on the counter several times to remove any air bubbles.