• Preheat the oven to 325 degrees.

Crust:

• Grind the graham crackers in a food processor until they are fine crumbs.
• Add to a bowl and pour melted butter and sugar and stir until mixed.
• Press firmly into the bottom of a 9” springform cheesecake pan in an even layer.
• Place in the oven and bake for 8 minutes.
• Remove and let cool. Once it is cool, wrap the bottom of the pan in 2 layers of aluminum foil to prevent water leaking in and making the crust soggy when baking in the water bath.

Cheesecake:

• Increase the oven temperature to 350 degrees.
• In a large mixing bowl, beat the cream cheese and sugar together until creamy.
• Add the molasses, vanilla, lemon juice, salt and spices and mix.
• Add in the eggs, until well combined.
• Pour over the graham cracker crust and place the springform pan into a larger roasting or baking pan. Add hot water until it reaches up to the middle of the springform pan.
• Bake for 1 hour, or until the middle is set.
• Remove carefully and take the pan out of the water and allow to cool before chilling in the refrigerator for 2-3 hours.

Topping:

• Add the heavy cream, powdered sugar and vanilla to a bowl and beat until stiff peaks form.
• For easier decorating-add to a pastry bag and pipe into desired shape.
• Break cookies in pieces and place on top of whipped cream peaks or however desired.