1-First, preheat your oven to 350°F and line a muffin pan with baking liners to get everything ready. This step makes sure your cheesecakes come out easily and look neat. Follow by processing cookies into fine crumbs and mixing them with 3 tablespoons of melted butter, adding more if the mix feels too dry for a solid crust.

2-Next, beat the cream cheese, light brown sugar, spices, and vanilla extract until smooth in a bowl, then add the sour cream and molasses for that rich gingerbread taste. Incorporate the eggs one at a time, mixing just until fully blended to keep the batter creamy. Press about 1 heaping tablespoon of the crumb mixture into each liner to form the base, then fill each cup with the batter almost to the top, leaving a bit of space.

3-Bake for 15-18 minutes until the centers are slightly jiggly, then let them cool completely in the pan before refrigerating for at least 2 hours. This cooling process helps them set just right. For the whipped cream topping, chill your bowl and mixer first, beat the heavy whipping cream until soft peaks form, add powdered sugar, and beat to stiff peaks before topping the chilled cheesecakes.