Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides to form a sling. Lightly spray the parchment and sides of the pan with nonstick baking spray.

Crush the gingerbread cookies or gingersnaps into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. In a medium bowl, combine the cookie crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon fine sea salt. Pour in the melted butter and mix until the crumbs are evenly moistened and the mixture resembles damp sand.

Transfer the crumb mixture to the prepared pan and press it firmly into an even layer using the bottom of a measuring cup or glass. Bake the crust at 325°F (163°C) for 8–10 minutes, until slightly darker and fragrant. Remove from the oven and let cool slightly while you prepare the filling.

With a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2 minutes, until smooth and fluffy. Scrape down the bowl, then add 3/4 cup granulated sugar and 1/4 cup packed light brown sugar. Beat for another 2 minutes, until creamy and well combined.

Add the sour cream, heavy cream, molasses, vanilla, 1 1/2 teaspoons ground cinnamon, 1 1/4 teaspoons ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon fine sea salt to the bowl. Beat on low to medium speed just until the mixture is smooth. Taste a tiny bit of the batter (before adding eggs) and adjust the spices with a pinch more cinnamon or ginger if desired.

Add the eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing once the eggs are added. Scrape down the sides and bottom of the bowl and gently mix by hand if needed until the batter is smooth.

Pour the spiced cheesecake filling over the warm gingerbread crust and smooth the top with a spatula. Tap the pan firmly on the counter 2–3 times to release large air bubbles. Bake at 325°F (163°C) for 30–38 minutes, until the edges are set and the center still has a slight wobble when gently shaken.

Turn off the oven and crack the door slightly. Let the pan sit in the warm oven for 15–20 minutes to cool gradually and help prevent cracking. Remove the pan to a wire rack and cool to room temperature, about 1–1 1/2 hours.

Once the cheesecake has cooled to room temperature, cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set. Use the parchment sling to lift the chilled cheesecake from the pan onto a cutting board. Slice into about 16 medium bars (or 12 larger / up to 24 smaller pieces).

Before serving, top the bars with whipped cream, a drizzle of caramel sauce, and a sprinkle of crushed cookies, plus a light dusting of cinnamon or powdered sugar if desired. Serve cold or slightly cool with coffee, hot cocoa, or spiced tea.