1. In a food processor, combine gingerbread cookies and melted butter to make a gingerbread cookie crust. Pulse until combined.

2. Press prepared crust into the bottom of an 8-inch (20 cm) springform pan. Place in a refrigerator until the filling is ready.

3. To make the cheesecake filling, in a large mixing bowl with an electric handheld mixer, whip the cream until firm peaks form. Add cream cheese, coconut sugar, ground ginger, cinnamon, nutmeg, and cloves. Mix until thick and creamy.

4. Pour the mixture over crust and smooth out the top.

5. Garnish with gingerbread cookies (optional).

6. Chill the cheesecake in the freezer for a few hours.

7. Let cheesecake rest at room temperature to soften up before cutting.