In a very large bowl, beat the cream cheese until soft.
In a separate bowl, stir together the brown sugar, white sugar, ginger, cinnamon, nutmeg, cloves and corn starch so that there are no lumps.
Beat the sugar mixture into the cream cheese until smooth.
Mix in the molasses, followed by the sour cream and vanilla extract.
With the mixer on low speed, mix in the eggs 1 at a time. Only mix until the eggs are incorporated.
Place the springform pan (still wrapped in foil) in the middle of a large roasting pan.
Spoon the cheesecake filling into the pan and smooth the top. Then pour about ½ -1 inch (1-2 cm) of water into the roasting pan.
Place the whole thing in the oven and bake for 60-70 minutes, or until the top looks just set and if you give the pan a gentle nudge there's a slight wobble in the cheesecake, but it doesn't seem liquidy.
Turn off the oven and open the oven door. Let the cheesecake cool in the oven (with the door open) for about 20 minutes, then remove from the oven and continue cooling until it reaches room temperature.
Remove the cheesecake from the roasting pan (keeping it in the springform pan) cover with aluminum foil and place in the fridge to chill for at least 6 hours, or overnight.