Ginger Cheesecakes

Preheat oven to 375 degrees.

Line 12 muffin cups with cupcake liners.

In a large mixing bowl, beat cream cheese, sugar and eggs until fluffy. Add molasses and spices and mix until well blended.

Place a gingersnap cookie in the bottom of each cupcake liner. Fill 2/3 full with cream cheese mixture.

Bake for 15 – 20 minutes.

Allow the cheesecakes to cool on a cooling rack. Then chill thoroughly in the refrigerator for at least 4 hours or overnight.

Serve topped with whipped cream. I also like to add a light dusting of nutmeg.