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1
Preheat oven to 350F Wrap exterior of 9-inch springform pan in 2-layers of foil.
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2
Combine butter, 1/4 cup sugar and 2 cups cookie crumbs in a bowl.
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3
Press mixture firmly in bottom and one-third of the way up the sides of the prepared pan.
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4
Bake until set, about 10 minutes.
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5
Let cool on rack.
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6
Reduce oven temperature to 325F Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes.
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7
Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down the sides of the bowl as needed.
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8
Reduce speed to low.
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9
Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl as needed.
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10
Beat in molasses, salt, spices and lemon zest.
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11
Pour filling into cooled crust.
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12
Place cheesecake in a large shallow, roasting pan.
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13
Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan.
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14
Bake until cheesecake is set but still slightly wobbly in center, 60-65 minutes.
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15
Carefully remove springform pan from roasting pan, and let cool on wire rack.
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16
Refrigerate, uncovered for at least 8 hours, (overnight preferably).
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17
Before serving, run a hot knife around edges of cheesecake to loosen, and remove the sides of pan.
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18
Arrange gingerbread cookies in center of cake with head inward and hands touching, alternating light and dark.
