Take cream cheese out of the refrigerator and allow it to come to room temperature, 30 minutes out of the refrigerator should do the trick. Gather all of your ingredients and make your graham cracker crust while you wait for your cream cheese to soften.
Open one package of graham crackers and place them in a food processor or a large zip lock baggie. One package of crackers should amount to approximately one cup of crumbs.
Crush graham crackers into crumbs that are fairly even in size using your food processor or a rolling pin. Measure one cup of crumbs into a small mixing bowl (if you crush one package of graham crackers and come up a little bit short, open another pack and crush 1-2 more crackers).
Add brown sugar to crumbs and whisk until well combined.
Melt unsalted butter and add to the mixing bowl. Use a spoon or small spatula to mix the butter into the crumbs. Mix until all dry ingredients are incorporated.
Press crumbs into the bottom of a 7" spring form pan and cover with plastic wrap. Chill in the refrigerator until you are ready to add filling.
Place room temperature cream cheese in a large mixing bowl. Microwave unsalted butter for 10-15 seconds and add it to the bowl. Use an electric mixer to combine cream cheese and butter. Mix until smooth.
Add sour cream, sugar, molasses, chopped ginger paste, vanilla, salt and ground cinnamon. Mix again until all ingredients are well combined, scraping the sides of the mixing bowl with a spatula when necessary. Set aside.
Take out another small mixing bowl. Measure cold heavy whipping cream into the bowl. Mix on high until stiff peaks form (this will take around 4-5 minutes).
Use a spatula to transfer whipped cream into the large mixing bowl containing all other ingredients. Fold the ingredients together gently until well combined. Do not over mix.
Take pie crust out of the refrigerator and use a spatula to spread cheesecake filling evenly into your spring form pan. Cover with plastic wrap and chill in the refrigerator overnight.
In a small bowl or glass Pyrex measuring cup, combine ingredients for drizzle/glaze (molasses, powdered sugar and chopped ginger paste). Whisk together and cover with plastic wrap. Chill overnight.
When you are ready to serve your cheesecake, remove from spring form pan and drizzle with glaze. Set additional glaze to the side so guests can add extra if the prefer. Enjoy!