Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter.

In a medium bowl, combine graham cracker crumbs, dark brown sugar, melted butter, molasses, ground ginger, cinnamon, nutmeg, and allspice. Press mixture into the bottom of the springform pan.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and eggs, mixing until combined.

Blend in molasses, sour cream, heavy cream, and vanilla. Fold in ground spices and cornstarch.

Pour cheesecake filling onto prepared crust and bake in the oven for 85 minutes in a water bath.

After baking, turn off the oven and leave cheesecake inside with the door ajar for about one hour.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

To prepare frosting, beat softened cream cheese with powdered sugar and fold in whipped cream and maple syrup until stiff peaks form.

Once chilled, frost the cheesecake and decorate with additional spices or toppings.