Cup of Yum
1. Preheat oven to 325 degrees.
2. Line springform pan with parchment paper.
3. Spray the sides of the springform pan with non-stick spray.

Crust Directions:

Cup of Yum
1. Combine the crushed gingerbread cookie crumbs, sugar, cinnamon, and melted butter together in a small bowl.
2. Press this mixture into the bottom and up the sides of the pan.
3. Bake at 325 degrees for 10 minutes.
4. Set aside to cool.
5. Using the aluminum foil cover the outside and around the pan to protect the batter from the water bath. *
6. Set aside.

Cheesecake filling/ topping Directions:

1. Reduce oven heat to 300 degrees.
2. Mix the cream cheese, sugar, and flour in the mixing bowl using the electric mixer on low speed.
3. Scrape down the sides of the bowl to get all of the batters,
4. Continue to mix at low speed while adding the sour cream, molasses, vanilla, and spices until well combined.
5. Add eggs, one egg at a time, continuing to beat at low speed.
6. Scrape the sides of the bowl after each addition.
7. Carefully pour the cheesecake filling into the crust and spread it evenly using an offset spatula.
8. Put the aluminum foil-covered springform pan inside the larger pan. Fill the pan with warm water to reach halfway up the sides of the pan.
9. Bake at 300 degrees for 1 hour 20 minutes. Turn off the heat. Keep the cheesecake in the oven with the door closed for 30 minutes. Crack the oven door leaving the cheesecake in the oven for about 30 minutes.
10. Remove the baked cheesecake from the oven. Transfer the cheesecake to the refrigerator for about 5-6 hours to chill (or overnight.) Check to see if the cheesecake has chilled and is firm. Once the firm makes the mousse topping.

Mousse Topping:

1. Using the electric mixer with a mixing bowl add the chilled heavy whipping cream, powdered sugar, molasses, and spices. Whip until stiff peaks form.
2. Set aside.
3. Using the electric mixer with the second mixing bowl beat the cream cheese until it is smooth.
4. Gently fold the whipped cream into the cream cheese until well combined.
5. Scoop the mousse on top of the chilled cheesecake. Spread the mousse over the cheesecake in an even layer with the offset spatula.
6. Transfer the cheesecake to the refrigerator for another 1-2 hours until the mousse is firm.
7. Take out of the fridge and remove from the springform pan.
8. With the electric mixer and bowl add the chilled heavy whipping cream, powdered sugar, cinnamon, and vanilla whipping until stiff peaks form. Scoop the prepared whipped cream into the piping bag fitted with a round piping tip.
9. Pipe dollops of the whipped cream along the edges of the cheesecake.
10. Store in the refrigerator until ready to serve.
11. Place gingerbread men on the cheesecake as garnish.