In a large re-sealable bag, add the gingersnap cookies. Seal tightly and use a wooden kitchen hammer or back of a wooden spoon to crush finely. Add the melted butter and shake until the crumbs are moist.
Add the gingersnap crust into 4-6 individual serving glasses. Place in the fridge to set.
In the bowl of a stand mixer, add the cream cheese, maple syrup, molasses, cinnamon, ginger, and nutmeg. Mix until smooth and cream.
Add in the cool whip and mix on LOW until fully incorporated. Transfer to a piping bag or spoon on top into the glasses on top of the gingersnap cookies crust.
In a separate mixing bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks. Spoon on top of the gingerbread cheesecake filling.
Garnish with sprinkles and more crushed gingersnap cookies.
Enjoy with Klarbrunn Pineapple Coconut Sparkling Water for a refreshing complimentary drink!
