Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

Crush the gingerbread cookies into fine crumbs and combine them with granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and melted unsalted butter. Press into the bottom of the pan.

Bake the crust for 8-10 minutes until golden brown. Allow to cool completely in the pan.

In a bowl, beat softened cream cheese and granulated sugar until smooth and creamy, about 3-4 minutes.

Add vanilla extract and eggs one at a time, mixing on low speed after each addition.

Mix in sour cream, ground cinnamon, ground ginger, molasses, all-purpose flour, ground cloves, and salt until just combined.

Pour the filling into the cooled crust and smooth the top.

Bake the cheesecake for about 45-50 minutes until the edges are set and the center is slightly wobbly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

After cooling, refrigerate the cheesecake for at least 4 hours or overnight.

Garnish and serve with desired toppings before enjoying.