In a mixing bowl, combine the gingersnap or graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Freeze for 15 minutes.

Beat the cream cheese in a bowl until creamy and smooth. Gradually add pumpkin puree, powdered sugar, molasses, and vanilla extract, blending for 2 minutes.

Add the spices to the creamy mixture and mix until fully integrated.

In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the pumpkin mixture until just combined.

Pour the filling into the chilled crust, smooth the top, cover with plastic wrap, and chill for at least 8 hours.

Once chilled, remove the springform pan sides, slice into wedges, and serve cold.