1. Preheat oven to 350°F and line a muffin pan with paper liners.

2. Crush cookies into fine crumbs and mix with 3 tablespoons melted butter; add another tablespoon if the texture is too dry.

3. Place a heaping tablespoon of crust into each liner and press down firmly.

4. In a large bowl, beat cream cheese, brown sugar, spices, and vanilla until smooth.

5. Mix in sour cream and molasses until fully combined.

6. Add eggs and beat until the batter is smooth and creamy — do not overmix.

7. Fill each liner nearly to the top, leaving about ¼ inch space.

8. Bake for 15–18 minutes until centers are just slightly jiggly.

9. Let cheesecakes cool fully in the pan, then chill in the fridge for at least 2 hours.

10. To make the whipped topping, chill mixing bowl and whisk. Beat cold heavy cream to soft peaks, add powdered sugar, and continue beating until stiff peaks form. Add topping just before serving.