No bake Gingerbread Cheesecake 🎄❄️😋

In a blender, crush molasses or ginger snap cookies. Set aside 2 tablespoons of cookie crumbs to sprinkle on your final cheesecake. Combine remaining crushed cookies and melted butter in a medium bowl and mix together. Pour crust mixture into an 8-inch springform pan and press down evenly on the bottom and up the sides. Place in the fridge while making the filling. Make the filling by beating the cream cheese in a stand mixer with a fitted paddle or using a handheld mixer until smooth, approximately 2 minutes. Add in powder sugar and continue to beat. Add in all spices until combined. Add in molasses and milk. Once combined, remove the filling and put it in a clean medium bowl. Using the same bowl you made the filling, add the 1 1/2 cup heavy whipping cream and whip together until soft peaks form. Gently fold the whipped cream into the cream cheese filling. Pour this layer on top of the crust. For the whip cream layer, take 1/2 cup heavy whipping cream, cinnamon, nutmeg, and vanilla extract and whip together until soft peaks form. Spread a thin layer over the cream cheese filling layer. Let the cheesecake set in the fridge for 6-8 hours. Once set, take it out and pipe with whipped cream swirls (optional), and sprinkle the reserved crushed cookies on top. Place a gingerbread cookie in the center (optional). Slice and enjoy.