Preheat your oven to 325°F. Combine crushed gingerbread cookies with melted butter and press into the bottom of a greased 9-inch springform pan.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, then mix in vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Add eggs one at a time, mixing well after each addition. Finally, mix in sour cream and molasses until smooth.

Pour the cheesecake filling over the crust in the springform pan. Bake for 55-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.

After an hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

Whip heavy cream with powdered sugar and 1 tablespoon of molasses until soft peaks form. Spread or pipe the molasses whipped cream over the chilled cheesecake before serving.