Gingerbread Cheesecake

• 2 cups finely ground ginger snap crumbs
• 4 tablespoons unsalted butter, melted
• 1 + 3/4 cups granulated sugar
• 2 pounds (32 ounces) cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 4 eggs, at room temperature
• 1/4 cup unsulfured molasses
• 1/4 teaspoon salt
• 1 + 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fresh lemon zest, finely grated
• 5-6 gingerbread men, for decorating the top, optional
• fresh whipped cream, for serving

1. Preheat oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan in 2 layers of foil.
2. To make the gingersnap crust combine butter, 1/4 cup of the sugar sugar, and the cookie crumbs in a bowl. Press the crumbs firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake 10 minutes and cool on wire rack.
3. Reduce oven temperature to 325 degrees F. In a large mixing bowl beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 + 1/2 cups sugar and vanilla. Add eggs, 1 at a time, and beat on low speed scraping down the bowl after each addition. Beat in molasses, salt, spices, and lemon zest. Pour into the cooled crust.
4. Place cheesecake in a large, shallow roasting pan. Transfer to oven,and carefully add enough hot water to roasting pan to come about halfway up sides of the springform pan. Bake until cheesecake is set but still a little wobbly in the center about 65 - 75 minutes. Turn off oven, leave cheesecake inside and allow to set for 1 hour. Carefully remove to wire rack and cool completely. Refrigerate, uncovered, for at least 8 hours or overnight.
5. To serve run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle with their heads facing in and arms touching. Slice with a large knife dipped in hot water, wipe clean after each cut. Serve with fresh whipped cream, if desired.