In a mixing bowl, combine the Lotus cookie butter and melted vegan butter or coconut oil until smooth. Gently fold in crushed cookies until fully blended. Press this mixture firmly into the bottom of a springform pan to form an even layer. Place the pan in the refrigerator for 30 minutes, allowing the crust to set while you prepare the filling.

In a large mixing bowl, add the vegan cream cheese, dairy-free yogurt, and heavy vegan cream. Use an electric mixer to blend these ingredients on medium speed until smooth and creamy. Gradually pour in the molasses, ground ginger, cinnamon, nutmeg, cloves, and maple syrup, continuing to mix until thoroughly combined.

Once the crust has set, carefully remove the pan from the refrigerator. Pour the creamy filling over the crust, using a spatula to smooth the top evenly. Tap the pan gently on the counter to remove any air bubbles, ensuring an even surface. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow it to firm up completely.

When ready to serve, remove the cheesecake from the refrigerator and carefully take off the sides of the springform pan. Optional: Top the cheesecake with a generous dollop of coconut whipped cream and garnish with festive gingerbread cookies.