German Lebkuchen Cheesecake Bars

**Prepare the Gingerbread Crust:** Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.

In a separate bowl, cut cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Stir in brown sugar and molasses until combined. Press the mixture evenly into the bottom of the prepared pan.

Bake for 12-15 minutes, or until lightly golden. Let cool slightly while preparing the filling.

**Prepare the Cheesecake Filling:** In a large bowl, beat softened cream cheese and granulated sugar with a mixer until smooth and creamy.

Beat in Lebkuchen spice mix and vanilla extract.

Beat in eggs one at a time, mixing well after each addition. Stir in sour cream until just combined.

Pour the cheesecake filling over the pre-baked gingerbread crust.

Bake for 30-35 minutes, or until the filling is set around the edges but still slightly wobbly in the center. It will continue to set as it cools.

Turn off the oven and crack the oven door slightly. Let the cheesecake bars cool in the oven for 1 hour to prevent cracking.

Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 2 hours before cutting into bars.

Lift the bars out of the pan using the parchment paper overhang and cut into squares to serve.