While the crust is baking, make the cheesecake. Start by adding the cream cheese and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 2 minutes, or until the mixture is smooth and creamy and no clumps are visible.
24 ounces cream cheese, 1 cup brown sugar
Add the heavy cream, molasses, sour cream, eggs, and vanilla. Beat on medium speed for 1 minute, or until fully incorporated and smooth.
⅔ cup heavy cream, ⅓ cup unsulphured molasses, ¼ cup sour cream, 3 large eggs, 2 egg yolks, 1 teaspoon pure vanilla extract
Sprinkle the flour, ginger, cinnamon, salt, nutmeg, and cloves over the surface of the batter. Beat on medium speed for 1 minute to incorporate. Pour the batter into the baked crust and smooth out.
3½ tablespoons all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, ¾ teaspoon kosher salt, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
Create a water bath. Wrap the bottom and sides of the springform pan with foil to prevent water from seeping into the cheesecake. Place the springform pan into a larger pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath. Place into the oven and bake for exactly 1 hour and 30 minutes.
Once baked, turn the oven off and leave the cheesecake undisturbed in the oven for an additional hour without opening the door. Once the cheesecake has set, remove from the oven and unwrap the tinfoil.
Place the cheesecake onto a cooling rack to cool completely. Once cooled, cover with foil and place into the fridge to chill for at least 8 hours and up to 12 hours.
Once the cheesecake has chilled, remove the foil. To remove the springform pan, carefully run a butter knife along the inside edge of the springform pan to release the cheesecake. Release the spring and remove the side panel.
You can slice and serve the cheesecake at this point or you can carefully run a knife underneath the cheesecake and slide it onto a cake stand or serving platter to serve.