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.