Reduce oven heat to 300 degrees.
Mix the cream cheese, sugar, and flour in the mixing bowl using the electric mixer on low speed.
Scrape down the sides of the bowl to get all of the batters,
Continue to mix at low speed while adding the sour cream, molasses, vanilla, and spices until well combined.
Add eggs, one egg at a time, continuing to beat at low speed.
Scrape the sides of the bowl after each addition.
Carefully pour the cheesecake filling into the crust and spread it evenly using an offset spatula.
Put the aluminum foil-covered springform pan inside the larger pan. Fill the pan with warm water to reach halfway up the sides of the pan.
Bake at 300 degrees for 1 hour 20 minutes. Turn off the heat. Keep the cheesecake in the oven with the door closed for 30 minutes. Crack the oven door leaving the cheesecake in the oven for about 30 minutes.
Remove the baked cheesecake from the oven. Transfer the cheesecake to the refrigerator for about 5-6 hours to chill (or overnight.) Check to see if the cheesecake has chilled and is firm. Once the firm makes the mousse topping.