Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, and a pinch of salt until combined.

In a separate bowl, beat 1 cup of room temperature unsalted butter with 1 cup of packed light brown sugar and 1/4 cup of fancy molasses until fluffy. Add in 1 large egg and mix until well incorporated. Gradually blend in the dry ingredients.

Grease a standard muffin tin with cooking spray. Scoop 3 tablespoons of the cookie dough into each muffin cup, then press it down to form a well. Bake for 9–10 minutes, or until edges look set and centers are slightly soft.

Once out of the oven, gently create a well in the center of each cookie cup using the back of a spoon. Allow the pans to cool on a wire rack.

While the cookie cups cool, whip 1 cup of cold heavy whipping cream in a large bowl until stiff peaks form.

In another bowl, mix together 8 ounces of softened cream cheese, 3/4 cup of granulated sugar, 1/2 cup of eggnog, 1/2 teaspoon of ground nutmeg, and a pinch of ground cinnamon until smooth.

Once smooth, gently fold the whipped cream into the cream cheese mixture using a spatula.

Taste filling and adjust with eggnog or sugar if desired.

Transfer the filling into a piping bag or resealable plastic bag with the corner snipped off. Pipe mixture into each cooled cookie cup.

Place the assembled cookie cups in the refrigerator for at least 2 hours.

Remove the cheesecake cookie cups from the muffin tin. Best enjoyed chilled.

Consume within 2-3 days, or freeze unfilled cookie cups for up to 2 months.