In a medium mixing bowl mix together graham cracker crumbs and brown sugar. Add in melted butter and mix until fully incorporated.
Press your graham cracker mixture evenly into the bottom of a 9-inch spring-form pan.
Place in the freezer while you prepare the cheesecake filling.
For the cheesecake:
Add the heavy whipping cream and 3 tablespoons of powdered sugar to a mixing bowl. Beat with an electric mixture until stiff peaks form. Set aside.
In a large mixing bowl, beat together the cup of powdered sugar and the cream cheese until smooth. Mix in the molasses, cinnamon, ginger, and nutmeg until all ingredients are mixed together.
Fold the whipped cream into the cheesecake mixture until everything is well mixed.
Spoon cream cheese filling onto prepared graham cracker crust.
Smooth the top of the cheesecake with an off-set spatula.
Refrigerate for 5 hours or until fully set.
Sprinkle with the crumbled cookies before serving.
Notes
You may substitute gingersnaps for the graham crackers if you like a really strong gingerbread flavor.