In a large mixing bowl, cream together 3/4 cup softened salted butter and 1 cup brown sugar until the mixture is light and fluffy, about 3-5 minutes.

Incorporate 1 room temperature egg and 3 tablespoons of molasses, mixing until well combined.

In a separate bowl, thoroughly whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and the ground spices.

Gradually mix the dry ingredients into the wet mixture, stirring until a dough forms.

Cover the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C) and grease your muffin pans.

Take portions of the dough and press them into the bottom and halfway up the sides of each muffin cup.

Bake in the preheated oven for 12 minutes, or until the edges are lightly golden.

In a mixing bowl, beat together 8 ounces of cream cheese, 2 cups of powdered sugar, 1/4 cup of brown sugar, and spices.

Fill each cooled gingerbread cookie cup with the cheesecake mixture using a piping bag fitted with a star tip.

Decorate with festive Christmas sprinkles to add a joyous touch!