Prep your pan: Line the bottom of a 9-inch springform pan with parchment. Wrap the outside with foil if using a water bath. Preheat oven to 325°F (163°C).

Make the crust: In a bowl, mix almond flour, sweetener, cinnamon, ginger, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand. Press firmly into the bottom of the pan in an even layer.

Par-bake the crust: Bake for 10 minutes, then set aside to cool slightly while you make the filling.

Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.

Add sweetener and flavors: Mix in powdered sweetener, vanilla, spices, molasses (if using), sour cream, and salt. Blend on low until smooth. Avoid whipping in too much air.

Incorporate eggs: Add eggs one at a time, mixing on low just until combined. Do not overmix.

Fill the pan: Pour the batter over the crust and smooth the top with a spatula. Tap the pan gently to release air bubbles.

Optional water bath: Place the springform in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform. This helps prevent cracks.

Bake: Bake at 325°F (163°C) for 55–70 minutes. The edges should be set, and the center should have a slight jiggle.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. Then remove from the oven (and water bath if used).

Chill: Run a knife around the edge to loosen. Cool to room temperature, then cover and chill for at least 6 hours, preferably overnight.

Serve: Release the springform, slice with a hot knife, and top with whipped cream, a sprinkle of cinnamon, or nuts if you like.