Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of brown sugar. Stir until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until slightly golden, then allow it to cool completely.

In a large mixing bowl, beat 16 ounces of softened cream cheese with ¾ cup of granulated sugar using an electric mixer until smooth and creamy. Add 3 large eggs, one at a time, mixing on low speed after each addition. Incorporate 1 cup of heavy cream, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, and a pinch of nutmeg. Mix until well combined.

Pour the cheesecake filling over the cooled crust, smoothing it out with a spatula. Bake at 350°F for 50–60 minutes, until edges are set but center is slightly jiggly. Turn off oven and crack the door open, allowing cheesecake to cool slowly for about an hour.

After cooling in the oven, let the cheesecake reach room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Once set, remove the cheesecake from the pan. Top with whipped cream, mini gingerbread men, and chocolate drizzle if desired. Chill for another 30 minutes to set decorations.

Serve your Gingerbread Man Cheesecake by cutting into wedges with a warm knife. Enjoy at your holiday gathering!