Heat the oven to 350 degrees F. Butter a 9-inch springform pan.
In a mixer bowl, beat the cream cheese on high speed until light and smooth,
about 3 minutes. 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.
In a medium saucepan, heat the molasses over low heat until bubbles begin to
form around the sides. Remove from the heat and stir in the butter, 1 tablespoon
at a time, until completely blended. 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.
Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well
blended. Stir in the baking soda, then beat in the flour in 3 batches until completely
incorporated. Using a tablespoon, drop half the gingerbread batter in spoonsful
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 over-mix).
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
Let cool to room temperature.
Remove the sides of the springform pan, cover and refrigerate.