Gingerbread cheesecake

It's that most wonderful time of the year..time for gingerbread yummies!
This is a recipe I adapted from Martha Stewart. I will be taking it to work for all those ladies with December birthdays. I plan on topping it with some whipped cream as it is sort of flat because I halved the recipe.. 2 pounds of cream cheese just seemed like too many calories. So how do I make up for it? Top it with whipped cream! Hmmm

2 boxes (8 0z) cream cheese softened
3/4 c. sugar
1 t. vanilla
1 t. ginger
1/2 t. cinnamon
1/4 t. cloves
1/8 c. molasses
2 eggs
1/2 t. salt
1/2 t. nutmeg
1/2 t. lemon zest

Cream the cream cheese on medium for 2-3 minutes. Add remaining ingredients. Beat until well mixed.

Crust: 2 c. gingerbread cookies, ground
4 t. butter

Mix well then press into a 9" springform pan. Bake at 350 for 10 minutes. Cool.

Wrap the bottom 1/2 of the pan in a double layer of aluminum foil. Place pan in the bottom of a broiler pan. Pour filling into crust. Bake at 350 for one hour.
Cool and top with whipped cream.