32ozcream cheese, 4 (8oz each) packages, softened to room temp
1cupsugar
½cup brown sugar
1teaspoon pure vanilla extract
4large eggs, room temperature
¼cupunsulfured molasses
½cupKAHLÚA coffee liquor, or any coffee-flavored liquor, OR 1 tablespoon coffee extract
¼teaspoonsalt
1teaspoon ground cinnamon
1½teaspoonsground ginger
1 teaspoonground nutmeg
¼teaspoonground cloves
Instructions
Crust
Heat oven to 350°F.
In a bowl, combine gingersnap crumbs and graham cracker crumbs with powdered sugar and melted butter. Toss to combine.
Press crumbs evenly onto bottom of greased 9-inch springform pan. Bake for 5 minutes. Set aside.
Filling
In a tiny bowl combine salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In a mixer bowl, beat room temperature cream cheese until smooth.
Gradually add both sugars and vanilla and beat until light.
Add eggs, one at a time, beating well after each addition, being careful not to overbeat.
Stir in molasses and KAHLÚA. Slowly beat just until combined.
Sprinkle in the spices and stir gently to mix in.
Pour cheesecake filling into crust. Place in the oven and bake at 350° for 60-65 minutes or until center is barely jiggly anymore. Carefully run a knife between the springform pan and cheesecake. Cool on a wire rack for two hours.
Refrigerate at least 8 hours before removing from springform pan and serving. Sprinkle some of the crust crumbs on top. Store in refrigerator up to 2 weeks or in freezer up to 3 months.