Preheat your oven to 350°F (175°C) and grease 2 muffin tins to prevent sticking.

Whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined.

Cream together softened unsalted butter, fancy molasses, and light brown sugar until light and fluffy.

Add in the room-temperature egg and blend until well incorporated.

Gradually add the dry mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing.

Scoop the dough evenly into the prepared muffin tins and flatten it slightly.

Bake for 9-10 minutes until mostly set but still soft in the center.

Immediately press lightly in the middle of each cookie to create wells for the cheesecake filling.

Cool the cookie cups in the pan for 10 minutes before transferring them to wire racks.

For the filling, whip heavy cream until stiff peaks form and set aside.

Beat softened cream cheese with granulated sugar until smooth and creamy.

Incorporate eggnog along with ground nutmeg and ground cinnamon until well mixed.

Gently fold in the whipped cream into the cream cheese mixture.

Pipe or scoop the cheesecake filling into each cooled cookie cup generously filling the wells.

Cover with plastic wrap and chill in the refrigerator for at least 2 hours.