• Prepare a 9-inch springform pan by lining the bottom with parchment paper.
• In a large bowl, combine the gingersnap cookie crumbs, and the melted butter. Mix well to combine.
• Pour the moistened gingersnap cookie crumbs into the prepared springform pan and press them down into the bottom and about halfway up the sides. Set aside.
• In a large bowl with a hand mixer or in the bowl of your stand mixer, mix the cream cheese on medium speed just until smooth.
• Add the powdered sugar and mix well to combine.
• Add the lemon juice and mix to combine.
• Add the molasses and the cinnamon, ginger, cloves, and nutmeg, and mix well to combine.
• Gently fold in the whipped cream or whipped topping just until no streaks remain in the batter.
• Pour the batter into the prepared crust and smooth out the top with an offset spatula (or regular spatula).
• Chill in the fridge to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.

For the topping:

• Right before serving, top with the whipped cream, a drizzle of caramel sauce and some more crumbled gingersnap cookies. Slice and serve.