Preheat your oven to 325 degrees Fahrenheit. Line a 9-inch by 9-inch square baking pan with parchment paper so the parchment paper lies flat against the bottom and sides of the pan.
Mix the graham cracker crumbs, ground ginger, and melted butter until a crumbly mixture forms. Press it into the bottom of the prepared pan.
In a large bowl, mix the cream cheese and sugar together on medium speed until the mixture is fluffy and smooth.
Add the eggs one at a time, mixing and scraping down the bowl after each addition.
Mix in the sour cream, molasses and spices on low speed until combined.
Pour the cream cheese mixture over the crust in the prepared pan and bake for about 35 minutes at 325 degrees Fahrenheit, or until the cheesecake loses its shine on top and jiggles in the middle when you move it (but the outsides are set).
Remove from the fridge and let cool completely to room temperature before chilling in the fridge for 6 hours or overnight.
Cut into 9 slices and serve with a dollop of whipped cream on top.
These bars can be made a day or two ahead of time and stored in the fridge in an airtight container until ready to serve.