First up, we'll make the the crust. Cream together your stick of butter and your brown sugar.
Next up you'll add in the egg, molasses, salt, cinnamon, ginger and cloves. Give it a good mix and then add in your flour and baking soda.
Grab yourself a 9x9" pan and press 3/4 of the gingerbread dough down into it. Return the remaining dough to the fridge.
Pop it into the oven set at 350 and bake it up for about 15 minutes. Pull it out and allow it to cool.
Grab your cream cheese and sugar and cream it together until smooth.
Add in the milk and mix it up once more.
Now add in your molasses, cinnamon, ginger, and cloves. Mix it together.
Next up, you'll add in your eggs one at a time until each is just mixed. Don't over mix your batter.
Stir in the sour cream, vanilla, and flour.
Set aside your cheesecake mixture for the moment and grab up your cooled cookie. Crumble it up to crumbs and press the crumbs into a greased up springform pan.
Pour the cheesecake batter over your cookie crust.
Place your cheesecake in the oven at 350 degrees for 20 minutes and then turn it down to 300 and let it cook for 40 more.
After the 60 minutes are up, turn off the oven and let your cheesecake sit inside for the next 5-6 hours.
Last but not least, grab the remaining gingerbread dough from your fridge and use it to create and cook up some super cool shapes for the top of your cheesecake. I made this for Thanksgiving so I cut out and designed some leaves. For Christmas you could do anything from gingerbread men to snowmen.