Place your ginger snap cookies into a food processor and pulse until they become fine crumbs. In a small bowl, combine the crumbs with the melted butter and stir until the mixture resembles wet sand. Divide the mixture evenly among six small dessert jars or glasses, pressing down gently with a spoon to create a firm base.
In a large chilled bowl, pour in the heavy whipping cream. Use a hand mixer or a stand mixer to beat the cream on high speed until stiff peaks form. Set this aside in the refrigerator to keep it cold while you prepare the cheesecake base.
In another large mixing bowl, beat the softened cream cheese until it is completely smooth and free of lumps. Add the powdered sugar, molasses, ground ginger, cinnamon, cloves, nutmeg, and alcohol-free vanilla. Continue beating the mixture until it is well combined and has a uniform, rich brown color.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a slow, circular motion to incorporate the cream without deflating the air, which ensures the cheesecake cups stay light and fluffy. Continue folding until no white streaks remain.
Spoon or pipe the gingerbread filling into the prepared glasses over the cookie crust. Smooth the tops with a spoon or leave them with rustic peaks. Place the cups in the refrigerator to chill for at least two hours, or until they are firm. Just before serving, top with a dollop of whipped cream and a sprinkle of extra cookie crumbs.
