Pour the heavy cream in a mixing bowl. Mix on medium speed until it becomes stiff whipped cream, and set aside. When ready to serve, remove from spring form pans, stack one layer on top of the other and serve chilled. Top with the optional caramel sauce and gingersnap crumbs.
To save you time and energy, or if you simply don’t have a mini springform, you can coat a metal bow with plastic wrap, pour in the gingerbread cheesecake layer, cover with gingersnap crumbs, and then pour the cream cheese mousse over that.make sure the gingerbread cheesecake layer is cool before pouring the mousse on top. Place in the freezer until firm. Turn the bowl out over a plate and remove plastic wrap. Serve chilled.