Melt the 90 grams of unsalted butter in the microwave in 15-second intervals until fully melted.

In a mixing bowl, combine melted butter with graham cookie crumbs, brown sugar, ground ginger, 1/2 teaspoon cinnamon, and lemon zest. Mix until homogeneous.

Line a cupcake tray with paper cupcake liners and distribute the graham cracker mixture evenly, filling halfway.

Press down firmly to ensure the crust holds together. Place in the fridge to firm up.

In a heat-proof bowl, melt the white baking chocolate over a pot of boiling water, stirring gently until melted. Set aside to cool.

Soften cream cheese if needed in the microwave for about 10 seconds.

In a large mixing bowl, whip the room temperature butter until fluffy.

Add cream cheese to the whipped butter and mix until just incorporated.

Add softened sour cream, melted chocolate, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt to the butter-cream cheese mixture. Fold until fully combined.

Spoon the gingerbread cheesecake filling into each cupcake cavity over the chilled graham cracker crust. Smooth tops if needed.

Place the tray in the freezer for 15 minutes, then transfer to the fridge for another 15 minutes.

For best texture, chill in the fridge for at least one hour.

Once set, use a butter knife to gently pry each cheesecake cup out, remove liners, and enjoy.