• Preheat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy removal. Lightly spray the parchment and sides of the pan.

Crust

• In a medium bowl, mix the gingersnap crumbs, brown sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan.
• Bake the crust for 8 to 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.

Filling

• In a large bowl, using a hand mixer, beat the softened cream cheese until smooth and creamy.
• Add the sugar and beat until well combined.
• Add the sour cream, molasses, and vanilla. Mix until smooth.
• Add the ginger, cinnamon, cloves, nutmeg, and salt. Mix until evenly incorporated.
• Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing.
• Pour the filling over the cooled crust and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
• Bake for 40 to 50 minutes, or until the edges are set and the center still has a slight jiggle. The cheesecake will continue to firm up as it cools.
• Let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours, or overnight.
• Use the parchment overhang to lift the cheesecake out of the pan. Cut into bars and top with whipped cream, crushed gingersnaps, and a dusting of cinnamon, if desired.