Start by preheating your oven to 375 degrees F. Spray a springform pan with baker's spray and set aside.
Start by preparing your egg replacers. Combine 2 tbsp of the egg replacer with 4 tbsps of water into a bowl. Set aside.
For the egg whites, into another bowl, combine 1 1/2 egg replacer with 1 tbsp of water and stir. (Do the egg white step twice, I didn't do it all at once just to make sure the texture of the egg white was correctly). Set aside.
Add your butter and sugar to a stand mixer and mix on low. After creaming the butter and sugar together, add the molasses. Allow this mixture to combine very nicely. Mix for 3 minutes.
While allowing this mixture to mix, add your flour and spices to a bowl. Set aside.
To a microwave safe cup or bowl, add your milk. Microwave for 2 minutes and then add your baking powder. The baking powder should bubble up in the milk.
Stop mixing the molasses, butter, and sugar and then add your flour. Once the flour has combined with the molasses mixture, add your milk. Mix on low (level 2) for about 5 minutes. Remember to scrape down the sides to make sure all of the flour is inside of the cake.
Pour the cake mixture into the springform pan and drop the pan on a surface to remove any air bubbles.
Bake in the oven for 28 minutes. Allow to cool before adding the chocolate or cream cheese or slicing.
After allowing to cool completely, top with the cream cheese mixture first. And then proceed to top with the chocolate. Pouring the chocolate will create a drip like effect. Then proceed to top with the graham cracker crumbs if desired. Place in the freezer for at least two hours before serving.