For the Crust

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Grind one and a half packages of the cookies into a fine crumb using a food processor or blender. Save leftover cookies for garnish.
3. In a small bowl, combine the crumbs with melted butter, stirring until the crumbs are well coated and easily stick together. Pour the crumbs into the prepared pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.

For the Filling

1. In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside
2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set aside.
3. Beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next, add the brown sugar, and spices and beat until well combined and free of lumps. Then add the molasses and vanilla, beating to combine. Finally, incorporate the melted chocolate, until combined. Fold the prepared whipped cream into the cheesecake batter until it’s completely smooth.
4. Pour the filling into the prepared crust, spreading evenly. Chill in the refrigerator for 3-4 hours minimum.

For the Topping

1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip. Garnish with leftover cookie crumbs or sprinkles.