1- Preheat oven to 350°F (175°C). Line a muffin or cupcake pan with baking liners.

2- Process spiced cookies into fine crumbs.

3- Mix cookie crumbs with 3 tablespoons melted butter; add 1 more tablespoon if the mixture seems too dry.

4- Press about 1 heaping tablespoon of crust mixture firmly into the bottom of each liner.

5- Beat cream cheese, brown sugar, cinnamon, ginger, nutmeg, and vanilla until completely smooth and lump-free.

6- Add sour cream and molasses; mix well until combined.

7- Add eggs one at a time, beating just until fully incorporated and smooth.

8- Divide filling evenly among the crust-lined liners, filling nearly full but leaving about ¼ inch space at the top.

9- Bake for 15 to 18 minutes. The centers should be set but slightly jiggly.

10- Cool completely in the pan at room temperature, then refrigerate for at least 2 hours before serving.

11- For the optional whipped cream topping: Chill a mixing bowl and beaters. Beat heavy cream until soft peaks form. Gradually add powdered sugar; continue beating until stiff peaks form. Top chilled cheesecakes just before serving.