Gingerbread Cheesecake Bars

Prepare the Gingersnap Crust: Preheat oven to 350°F. Line an 8-inch square baking dish with aluminum foil, leaving a 2-inch overhang on all sides. Evenly coat foil with cooking spray. Stir together crushed gingersnaps, butter, brown sugar, and salt in a medium bowl. Press mixture evenly into bottom of prepared baking dish. Freeze 10 minutes. Place baking dish on a baking sheet, and bake in preheated oven until crust is fragrant and set, 12 to 14 minutes. Transfer baking dish to a wire rack; let crust cool completely, about 45 minutes. Reduce oven temperature to 325°F.

Prepare the Cheesecake Filling: Beat cream cheese, brown sugar, and sour cream in a large bowl with an electric mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Add vanilla; beat until just combined, about 30 seconds. Reduce mixer speed to low; add eggs 1 at a time, beating until just incorporated, about 1 minute, stopping to scrape down sides of bowl as needed and being careful to not overbeat. Measure 1/2 cup mixture into a small bowl, and set aside. 

Using a rubber spatula, fold molasses, ginger, cinnamon, nutmeg, and cloves into remaining cream cheese mixture in large bowl until molasses is fully incorporated. Pour into prepared crust. Dollop with reserved cream cheese mixture in small bowl; stir top layer gently using a knife to create desired swirled design. Bake at 325°F until filling edges are set and center jiggles, 35 to 40 minutes.

Remove from oven, and place on a wire rack. Let cool to room temperature, about 1 hour. Cover and chill until set, about 4 hours. Remove cheesecake from baking dish using aluminum foil overhang. Cut into 16 bars. Serve. Bars may be covered in plastic wrap and stored in refrigerator up to 3 days.