Preheat over to 350 degrees.
Grease an 8” or 9” pie plate and set aside.
In a medium sized bowl, mix the gingersnap crumbs and melted butter together with a fork. Mix until even. Pour into greased pie plate, and evenly press across the bottom. Set aside.
In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, vanilla, heavy cream and molasses and beat until smooth.
In a small bowl, stir flour, ginger, cinnamon, nutmeg and cloves together. Slowly mix into batter and beat.
Slowly pour batter over crust and smooth evenly to the edges.
Bake for 30-35 minutes. Cheesecake will be slightly jiggly when done (make sure not to over bake.)
Cool on a wire rack for an hour or so, then move to the refrigerator for at least 2 more hours.
Garnish with whipped cream and enjoy!!