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1
Position one rack in the center of the oven and another directly beneath it.
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2
Heat the oven to 350F.
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3
Mix the crushed gingersnaps and sugar in a small bowl.
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4
Using a fork or your hands, gradually work in the melted butter, mixing until all the crumbs are moistened.
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5
Use your fingers and the bottom of a straight-sided, flat-bottomed metal measuring cup or drinking glass to press the mixture firmly into a 10x3-inch springform pan to create a uniform 1/8- to 1/4-inch-thick crust that covers the bottom and goes 1 to 1-1/2 inches up the sides.
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6
Bake the crust on the middle oven rack until its fragrant and warm to the touch, 5 to 7 minutes.
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7
Let the pan cool on a rack while you prepare the filling.
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8
Put the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment.
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9
Beat on medium speed until very smooth and entirely free of lumps.
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10
Gradually add the sugar.
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11
Scrape down the sides of the bowl and continue mixing until the sugar has dissolved, 1 to 2 minutes.
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12
(Smear a small amount of the mixture between your fingertips; there should be no grittiness if the sugar has dissolved.
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13
).
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14
In a small bowl, mix the flour, ginger, cinnamon, cloves, and salt.
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15
Sprinkle the mixture evenly over the cream cheese and mix on low speed until blended.
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16
Add the eggs and yolks, one at a time, beating on medium speed until just combined.
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17
Scrape down the sides of the bowl after every other addition.
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18
(Beat no more than necessary to mix in each egg or youll incorporate too much air, making the cheesecake dry and porous as opposed to dense and creamy.)
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19
Add the molasses, cream, and vanilla and mix until well combined.
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20
Brush the inside rim of the pan above the crust with the remaining 1 teaspoons melted butter, without disturbing the crust.
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21
Pour the batter into the panit should fill the pan to a little above the crust.
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22
Put the pan on the middle oven rack and position a foil-lined baking sheet directly beneath it to catch any butter drips.
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23
Bake until the top of the cake is golden brown and the center just barely jiggles when the side of the pan is gently tapped, 1 hour and 10 to 20 minutes.
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24
Its fine if the cake develops a few cracks on the surface.
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25
Turn off the oven, open the door, and let the cheesecake cool in the oven for 15 minutes.
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26
Set the cake on a rack until completely cool, at least 4 hours.
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27
Cover the cake loosely with plastic, cut a few air vents in the plastic, and refrigerate it overnight in the pan.
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28
When ready to serve, slowly release the pan sides.
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29
If any of the cake edge appears stuck, gently loosen it with a sharp paring knife before continuing to release the pan.
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30
For the cleanest servings, use a sharp chefs knife and wipe it clean with a warm, damp cloth between slices.
