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.