Preheat oven to 350 degrees. Line a cupcake pan with liners and set aside.

In a small bowl, combine the crushed gingersnap cookies with the ¼ cup of butter. Stir until all of the crumbs are coated with the butter.

Place 1 and ½ tablespoons of the gingersnap mixture into the bottom of each cupcake liner.

With an electric mixer, beat the sugar and cream cheese until light and fluffy.

Mix in the ground cinnamon, ground ginger, molasses, vanilla extract, and 2 eggs.

Pour ¼ cup of the cream cheese mixture over the gingersnap layer inside the liners.

Bake for 30 minutes or until a toothpick inserted in each liner comes out clean.

Let them cool.

For the topping, on medium high, beat the whipping cream, powdered sugar, vanilla extract, ground cinnamon and ginger until stiff peaks form (around 5-8 minutes).

Top cheesecakes with whipped cream and garnish with ground cinnamon if desired.