Preheat the oven to 350 degrees F and grease a 9x13" pan with butter or non-stick spray.
In a large mixing bowl, combine the almond flour, flax meal, ginger, cinnamon, cloves, baking soda, and xanthan gum.
In a separate bowl, combine the butter and the brown sugar substitute using an electric mixer until well combined.
Add the eggs, molasses, and vanilla, mix well.
Add the wet ingredients to the dry and stir to combine. The mixture should be thicker than a typical cake batter and thinner than a cookie dough.
Spread into the prepared dish and bake for 15 minutes. It will appear underbaked but don't worry, it will be going back in the oven once you add the cheesecake.
While the gingerbread layer is baking, begin to prepare the cheesecake layer.
In a large bowl, combine the erythritol and cream cheese using an electric mixer until well combined and smooth.
Add the vanilla, sour cream, heavy cream, and egg and mix until well combined and smooth.
When the gingerbread layer is done baking, pour the cheesecake layer on top. Loosely cover with foil and return to the oven for 40-45 minutes.
When the cheesecake is finished baking it will still be slightly jiggly in the center but it will get firmer as it cools.
Allow the cheesecake to cool completely before slicing.