• Preheat your oven to 350F, then grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix the crumbs with melted butter and sugar until well combined. Press the mixture into the bottom of the prepared pan to create an even crust.
  1 ½ cups gingersnap cookie crumbs, ¼ cup unsalted butter, 1 tablespoon granulated sugar
• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the cheesecake layer.
• Reduce the oven temperature to 325F once you pull out your crust from it.

Make the Gingerbread-Spiced Cheesecake Layer:

• In a large bowl, beat the softened cream cheese with the sour cream until smooth. Add the brown sugar and granulated sugar and mix until combined. Add in the eggs one at a time mixing in between then add the molasses, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, flour, and salt. Beat until well combined and creamy.
  16 ounces 2 packages cream cheese, softened, ⅓ cup sour cream, ⅓ cup granulated sugar, ½ cup dark brown sugar, 2 large eggs, 1 tablespoon molasses, 1 teaspoon vanilla extract, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 2 tablespoons all-purpose flour, ¼ teaspoon salt
• Pour the gingerbread-spiced cheesecake batter over the cooled gingersnap crust, spreading it evenly.
• Bake in a water bath in the preheated oven for about 40-45 minutes, or until the edges are set and the center is slightly jiggly. Allow the bars to cool in the pan in the oven with the door slightly propped up for an hour.
• Remove the cheesecake bars from the oven and let them cool down fully in the pan on a wire rack.

Make the topping

• Whip the whipped cream in a large bowl using a hand or stand mixer with the vanilla extract and the powdered sugar until stiff peaks form.
  ⅔ cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
• Spread the whipped cream on top of the cooled-down cheesecake before covering the pan with plastic wrap and chilling in the fridge for 3-4 hours or overnight.
• Once ready to serve, top the whipped cream with an even layer of the crushed gingersnap cookies, slice, and enjoy!
  ½ cup crushed gingersnap cookies