In a food processor, pulse gingersnap cookies until fine crumbs form. Pour in melted butter and pulse until mixture holds together when pressed between fingers.

Transfer to a 9-inch springform pan. Use the bottom of a measuring cup to press crumbs evenly up the sides and across the bottom. Chill in the fridge for 10 minutes.

In a large bowl, beat cream cheese on medium speed until smooth. Add Greek yogurt, powdered sugar, molasses, vanilla, ginger, cinnamon, nutmeg, and cloves—mix until uniform and silky (about 1–2 minutes).

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into spiced cheesecake base, stirring with a rubber spatula to keep it airy.

Spoon filling onto chilled crust. Smooth the top with an offset spatula, making sure corners are neat (little peaks of cheesecake look festive!).

Cover pan tightly with plastic wrap. Refrigerate at least 4 hours—or up to overnight—for best texture. (You can also freeze for 2 hours if you’re in a rush.)

Run a thin knife around pan edges before releasing the springform. Garnish with gingersnap cookie halves, a dusting of cinnamon, or a swirl of whipped cream.