Spray cupcake pan with non-stick cooking spray. Preheat oven to 350F. Cream butter and brown sugar together until light and fluffy. Add egg and molasses, beating until well combined. Combine dry ingredients in a separate bowl, then add to the wet and mix until smooth. Refrigerate dough for about 30 minutes. Make balls of about 2 tbsp of cookie dough. Press cookie dough into the bottom and about halfway up the sides of each cupcake cup, forming a cup shape. Bake for 10-12 mins. Cool for about 10 minutes. Use the bottom side of a measuring tablespoon to press in the cups of the cookie if needed. Remove to cooling rack to finish cooling. Once cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, brown sugar, cinnamon and ginger together until smooth. Pipe or scoop cheesecake filling into cookie cups. Store in refrigerator until ready to serve.