• Preheat oven to 325 degrees
• Line springform pan with parchment paper
• Spray the sides of the springform pan with non-stick spray

Crust Directions:

• Combine the crushed gingerbread cookie crumbs, sugar, cinnamon, and melted butter together in a small bowl.
• Press this mixture into the bottom and up the sides of the pan..
• Bake at 325 degrees for 10 minutes.
• Set aside to cool.
• Using the aluminum foil cover the outside and around the pan to protect the batter from the water bath.
• Set aside.

Cheesecake filling/ topping Directions:

• Reduce oven heat to 300 degrees.
• Mix the cream cheese, sugar, and flour in the mixing bowl using the electric mixer on low speed.
• Scrape down the sides of the bowl to get all of the batter,
• Continue to mix on low speed while adding the sour cream, molasses, vanilla, and spices until well combined.
• Add eggs, one egg at a time, continuing to beat on low speed.
• Scrape the sides of the bowl after each addition.
• Carefully pour the cheesecake filling into the crust and spread it evenly using an offset spatula.
• Put the aluminum foil covered springform pan inside the larger pan. Fill the pan with warm water to reach half way up the sides of the pan.
• Bake at 300 degrees for 1 hour 20 minutes.
• Turn off the heat.
• Keep the cheesecake in the oven with the door closed for 30 minutes.
• Crack the oven door leaving the cheesecake in the oven for about 30 minutes.
• Remove the baked cheesecake from the oven.
• Transfer the cheesecake to the refrigerator for about 5-6 hours to chill (or overnight.)
• Check to see if the cheesecake has chilled and is firm.
• Once firm make the mousse topping.
• Using the electric mixer with mixing bowl add the chilled heavy whipping cream, powdered sugar, molasses, and spices. Whip until stiff peaks form.
• Set aside.
• Using the electric mixer with the second mixing bowl beat the cream cheese until it is smooth.
• Gently fold the whipped cream into the cream cheese until well combined.
• Scoop the mousse on top of the chilled cheesecake. Spread the mousse over the cheesecake in a even layer with the offset spatula.
• Transfer the cheesecake in the refrigerator for another 1-2 hours until the mousse is firm.
• Take out of the fridge and remove from the springform pan.
• With the electric mixer and bowl add the chilled heavy whipping cream, powdered sugar, cinnamon, and vanilla whipping until stiff peaks form.
• Scoop the prepared whipped cream into the pipping bag fitted with a round pipping tip.
• Pipe dollops of the whipped cream along the edges of the cheesecake.
• Store in the refrigerator until ready to serve.
• Place gingerbread men on the cheesecake as garnish.