Set the springform pan on a work surface, unclip the ring, and lay a round of parchment paper over the removable base. Lock the ring back in place. If you would like, press a strip of parchment around the inside wall so the finished cake slips out easily, especially if your pan is not nonstick.

Place the Biscoff cookies in a food processor and pulse until they form coarse crumbs. While pulsing, add the melted butter and continue until the mixture looks like damp sand and every crumb is coated.

Transfer the crumb mixture to the prepared pan. Use the flat bottom of a measuring cup or your fingers to press it down firmly and evenly. Pop the pan in the freezer so the crust can firm up while you make the mousse and cheesecake layers.

In a medium saucepan over medium heat, combine the cranberries, maple syrup, orange juice, cinnamon, and grated ginger. Cook, stirring occasionally, until the berries burst and release their juices, 8 to 10 minutes.

While the cranberries are bubbling, prepare the gelatin: put the lemon juice in a small bowl and sprinkle the gelatin powder over it. Let stand for 5 minutes until thick and spongy. Stir the bloomed gelatin into the hot cranberry mixture until completely dissolved.

Set a fine-mesh strainer over a mixing bowl and pour in the cranberry mixture. Using a spatula or the back of a spoon, press the mixture through the sieve to extract every bit of liquid and smooth puree; scrape the underside of the sieve too. Discard the solids left behind. Let the cranberry sauce cool to room temperature.

In a medium bowl, beat the room-temperature cream cheese, powdered sugar, vanilla, and lemon juice with a hand mixer on medium speed until smooth and no lumps remain. Set aside.

In a separate small bowl, whip the heavy cream with the hand mixer on high speed until stiff peaks hold their shape.

With a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Use slow, deliberate strokes so the air stays in the filling. Tip: save the whipped cream bowl for the mousse step later, so you have one less bowl to wash.

Take the crust out of the freezer. Spoon the cheesecake filling over it and smooth the top with an offset spatula. Return the pan to the refrigerator while you finish the cranberry mousse.

To make the mousse topping, use the bowl you just reserved or another medium bowl, and whip the heavy cream on high speed until stiff peaks form.

Very gently fold that whipped cream into the cooled cranberry sauce, using a spatula and slow circular motions, until no white streaks remain. Be careful not to deflate the cream.

Remove the cheesecake from the fridge. Pour the cranberry mousse over the cheesecake layer and spread it evenly with a spatula. Cover the pan with plastic wrap (if a parchment collar sticks up, fold it over first so the wrap fits snugly). Refrigerate for at least 8 hours, or overnight.

When you are ready to serve, unclip the springform ring. If you used a parchment collar, peel it away; if not, run a thin knife around the inside edge to release the cake. Lift the cake off the removable base with the help of the parchment, then slide it onto a serving plate and gently pull the parchment out from underneath.

For clean slices, dip a sharp knife in hot water, wipe it dry, and cut through the cake. Garnish each slice with sugared cranberries and a dollop of whipped cream if you like. Enjoy!