Spray a 10 1/4" springform pan with cooking spray. Wrap the sides and bottom of the pan in two layers of aluminum foil.
In a small bowl, mix together the gingersnaps and butter for the crust. Press these crumbs into the bottom of the springform pan. Set aside.
For the cheesecake: In a stand mixer bowl, beat together the cream cheese and sugar at medium speed until completely smooth, which will be about 2 minutes. Add the eggs one at a time, beating for 30 seconds or so after each egg. Scrape down the sides of the bowl as needed. Add the heavy cream and vanilla extract and beat just until mixed.
For the gingerbread batter: In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmet and salt. Set aside. In a large mixing bowl, beat together the sugar, molasses, butter, eggs and vanilla until light and fluffy. Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.
Pour half of the cheesecake batter over top the gingersnap crust. Spoon spoonfuls of gingerbread batter over the cheesecake batter. Then alternate spoonfuls of cheesecake batter and gingerbread batter, leaving enough cheesecake batter to cover most of the top of the cake. I had just a little bit of gingerbread batter showing on top. The pan will be very full.
Place the springform pan into a larger pan. Boil 1-2 quarts of water. Pour the boiling water into the larger pan until the water comes about halfway up the side of the foil covered springform pan.
Place the cheesecake in a oven that has been preheated to 325 degrees. Bake the cheesecake for 70-80 minutes. Then turn off the oven and allow the cheesecake to sit inside the oven for another 20-25 minutes, until there is no more than a 2" jiggly spot in the center of the cheesecake. Ovens may vary and pan size will vary, so watch your cheesecake carefully, but to prevent cracks, limit how much you open the oven.
Take out the cheesecake. Remove the pan from the water bath and place the pan on a wire rack with a towel placed underneath to catch any drips.
Cool the cheesecake for 1 hour, then cover the cheesecake and place it in the refrigerator for at least 6 hours, but preferrably overnight.
Before serving, mix the ginger and nutmeg into the Cool Whip and spread the topping over the cheesecake. Sprinkle crushed gingersnaps on top of the Cool Whip.