1 pound cream
cheese (at room temperature)
With the mixer on, beat in the vanilla extract. Add two of the eggs, 1 at a time, beating until thoroughly blended.
Gradually add the granulated sugar and beat until the mixture
is light and fluffy, about 3 minutes; set aside.
Scrape the molasses into a medium bowl and stir in the
ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a
wooden spoon until smooth. Let cool to room temperature.
Using a tablespoon, drop half the gingerbread batter in spoonfuls into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture.
Swirl with the flat edge of a knife to marbleize the batters (be careful not to overmix). Smooth the remaining cream cheese mixture over the top.
Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack. Let cool to room temperature. Remove the sides of the spring form pan, cover and refrigerate.