In a food processor, combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding 1 small cookie scoop per cavity. Press down firmly to create an even layer. Bake for 5 minutes.
Reduce oven temperature to 325°F.
In a large bowl or stand mixer, beat together softened cream cheese and sugar. Add vanilla, molasses, salt and remaining spices. Beat until smooth. Finally, add egg. Mix until just combined and no streaks remain.
Add one heaping medium scoop to each cheesecake tin cavity. Bake at 325°F for 15-18 minutes.
Cool in pan to room temperature, then transfer to the refrigerator to chill thoroughly, at least 6-12 hours.
Carefully remove cheesecakes from pan, removing the pan disc from the bottom of each crust.
In a medium bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Prior to serving, pipe or spoon whipped cream onto chilled cheesecakes. Serve with optional mini gingerbread cookies.