DIRECTIONS :
FOR THE CRUST
1 . Preheat oven to 325 ° F . Line a 9-inch springform pan with parchment paper in the bottom and grease the sides .
2 . Combine the crust ingredients in a small bowl . Press the mixture into the bottom and up the sides of the springform pan . 3 . Bake the crust for 10 minutes , then set aside to cool . 4 . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in . Set prepared pan aside .
FOR THE CHEESECAKE FILLING & MOUSSE TOPPING
1 . Reduce oven to 300 ° F . 2 . In a large mixer bowl , mix the cream cheese , sugar and flour until well combined ( Use low speed to keep less air from getting into the batter , which can cause cracks ). Scrape down the sides of the bowl .
3 . Add the sour cream , molasses , vanilla extract and spices and mix on low speed until well combined .
4 . Add the eggs one at a time , beating slowly and scraping the sides of the bowl after each addition .
5 . Pour the cheesecake filling into crust and spread evenly .
6 . Place springform pan ( covered with aluminum foil ) inside another larger pan . Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan . The water should not go above the top edge of the aluminum foil on the springform pan . 7 . Bake for 1 hour and 20 minutes . 8 . Turn off heat and leave cheesecake in oven with door closed for 30 minutes . 9 . Crack oven door and leave the cheesecake in the oven for about 30 minutes . 10 . Remove cheesecake from oven and chill until firm , 5-6 hours or overnight .
11 . When cheesecake has chilled and is firm , make the mousse topping . Add heavy whipping cream , powdered sugar , molasses and spices to a large mixer bowl and whip until stiff peaks form .
12 . Set the whipped cream aside and in another bowl , beat cream cheese until smooth .
13 . Fold whipped cream into cream cheese until well combined .
14 . With the cheesecake still in the springform pan , pour the mousse on top and spread into an even layer .
15 . Set in the fridge for another 1-2 hours , until mousse is firm , then remove from the springform pan .
16 . Add the ingredients for the whipped cream to a large mixer bowl and whip until stiff peaks form .
17 . Pipe whipped cream around the edges of the cheesecake and decorate with gingerbread men . Refrigerate until ready to serve .
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