Beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy.
Slowly add the granulated sugar into the cream cheese while beating the mixture and scraping down the sides of the bowl as needed.
Next, add the molasses, cinnamon, and cloves and beat until the ingredients are well mixed. Scrape down the sides of the bowl.
Next, slowly add the heavy whipping cream, about 1/4 cup at a time until the cream cheese mixture is a liquid consistency.
Then add all the remaining heavy whipping cream and increase the speed to high. As the mixture starts to thicken, add the powdered sugar and continue beating until stiff peaks form to finish the mousse filling.
To assemble the dessert, line the bottom a 9-inch springform pan with parchment paper, wrapping around the removable bottom of the pan.
Line the bottom of the dish with 1 layer of gingersnap cookies, cutting some pieces to fit if necessary.
Divide the mousse into fourths. Spread a thin layer of mousse over the gingersnaps. Repeat this step 3 more times with layers of gingersnaps and mousse.
Cover the springform pan with aluminum foil and freeze for 4 hours.
Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
When the cake is frozen and you are ready to serve, remove it from the freezer and remove the springform edge.
Spread the crushed pecans on top of the cake. Heat the hot fudge sauce in the microwave for 30-60 seconds until it runs off your spoon.
Drizzle the hot fudge sauce and caramel sauce over the top of the pecans. Pipe the whipped cream around the border and sprinkle with crushed gingersnaps.
Cut with a long, sharp knife to serve. Enjoy!
