Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
In a food processor, combine crust ingredients. Spoon 1 small scoop of mixture per section. Press down firmly to create an even layer. Bake for 5 minutes, then remove from oven.
Reduce oven temperature to 325°F.
In a large bowl, beat together cream cheese and sugar. Add vanilla, molasses, salt and remaining spices. Beat until smooth. Finally, add egg. Mix until combined.
Add a medium size scoop of batter to each cheesecake pan section. Bake at 325°F for 15-18 minutes.
Cool in pan to room temperature, then transfer to refrigerator to chill thoroughly, at least 15-20 minutes.
Carefully remove cheesecakes from pan.
In a medium bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Prior to serving, pipe or spoon whipped cream onto chilled cheesecakes. Serve immediately. Refrigerate any leftovers.