Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the gingerbread cookie crumbs with melted unsalted butter and press evenly into the bottom of a greased 9x9-inch baking pan.

In another large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add in the eggs, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and salt to the cream cheese mixture and mix until well combined.

Pour the cheesecake filling over the pre-baked crust in the baking pan and spread evenly.

Bake for about 30 minutes until the edges are lightly golden and the center is slightly jiggly.

Allow the bars to cool completely at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours.

Slice into squares and serve chilled with a dollop of whipped cream and a sprinkle of cinnamon on top.