Set a 6-inch springform pan on a work surface, detach the bottom, line it with a parchment circle, then lock the ring back in place. If desired, press a parchment strip against the inside wall to keep the cake from sticking.

Place the Biscoff cookies in a food processor and pulse until crumbly. Pour in the melted butter and pulse again until the crumbs are fine and evenly moistened.

Transfer the crumb mixture to the prepared pan and press it firmly and evenly into the bottom using your fingers or a flat-bottomed measuring cup. Freeze the crust while you prepare the fillings.

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

About 5 minutes before the cranberries are done, sprinkle the gelatin over the lemon juice in a small bowl and let it bloom for 5 minutes. Add it to the pan and whisk until completely dissolved.

Pour the cranberry mixture into a fine-mesh strainer set over a bowl. Press the berries with the back of a spoon to extract all the juice, then scrape the underside of the strainer to collect every bit. Discard the pulp and let the cranberry sauce cool to room temperature.

In a medium bowl, beat the cream cheese, powdered sugar, vanilla, and lemon juice with a hand mixer on medium speed until smooth.

In a separate bowl, beat the heavy cream on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture with a spatula, using slow strokes to keep the cream airy. Reserve the whipped cream bowl for the mousse.

Take the crust out of the freezer and spread the cheesecake filling evenly over it. Place the cheesecake in the refrigerator while you finish the mousse.

Use the reserved bowl to whip the heavy cream for the mousse on high speed until stiff peaks form.

Lightly fold the whipped cream into the cooled cranberry sauce until no white streaks remain, taking care not to deflate the cream.

Remove the cheesecake from the refrigerator, pour the cranberry mousse over the filling, and smooth the top with a small spatula. Cover the pan with plastic wrap and chill for at least 8 hours or overnight.

To serve, release the springform ring and carefully remove the parchment collar. Use a large spatula and the bottom parchment to lift the cake onto a serving plate, then slide the parchment out from underneath.

Slice with a knife warmed in hot water and wiped dry. Garnish with sugared cranberries and extra whipped cream if you like.