Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, combine the gingerbread cookie crumbs, melted butter, and cinnamon. Mix well and press firmly into the bottom of your prepared springform pan.

In a large bowl, beat the softened cream cheese and sugar until smooth. Add sour cream and mix until combined.

Beat in the eggs one at a time, mixing well after each addition. Stir in molasses, ground ginger, cinnamon, cloves, nutmeg, and vanilla extract. Mix until smooth.

Pour the cheesecake filling over the crust in the springform pan and spread evenly.

Bake for 60-70 minutes, or until the center is just set. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.

Remove from oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight.

Before serving, loosen the edges, release the springform pan sides, and remove. Slice and serve.