• Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.

Gingersnap Crust

• Place the gingersnap cookies into a food processor or blender and pulse until fine crumbs. Pour the cookie crumbs into a medium-sized mixing bowl and add the brown sugar and melted butter. Mix together.
• Evenly disperse the crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.

Gingerbread Cheesecake

• In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, brown sugar, cinnamon, ginger, and nutmeg on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
• Add the yogurt and molasses and mix on medium speed until combined. Then add the eggs, one at a time, mixing just until incorporated.
• Use a cookie scoop (I used my 2.6 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Use your finger to smooth out the batter. Bake at 325 degrees for 15-20 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
• Allow the cheesecakes to cool for 45 minutes at room temperature and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.

Whipped Cream

• In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes.
• Top the chilled cheesecakes with the whipped cream and serve. I placed a gingerbread cookie on top of mine, but that is optional.
• Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.