In a medium bowl, whisk together flour, baking soda and salt.
In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.
Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined. Transfer dough to a lightly floured work surface and shape into a disk. Wrap in plastic wrap and chill for 1 hour or overnight.
On a lightly floured surface, roll out chilled cookie dough into a large 12-inch round. Carefully transfer it to a lightly greased 9-inch pie pan, adjusting the dough so it fits snugly against the dish. Trim the edge flush with the pan. Use a spoon to decorate edge and a fork to prick holes in the bottom of the pie. Place in the freezer at least 3 hours.
Preheat oven to 350°F. Bake for 25-30 minutes, or until crust is lightly golden on edges and cooked through. Let cool completely.
Beat cream in a medium bowl with a hand mixer until stiff peaks form, then set aside. Place cream cheese in a large bowl and beat until smooth. Add powdered sugar and beat until combined. Mix in sour cream and vanilla until smooth.
Gently fold in whipped cream until just combined, then scrape mixture into cooled pie crust. Spread into an even layer and chill at least 3 hours to firm up.
Place 2 tablespoons of cranberry juice in a small bowl and sprinkle gelatin over top. Set aside to bloom.
Combine remaining cranberry juice, cranberries, sugar, ginger and salt in a medium saucepan. Bring to a boil, reduce to a simmer and cook about 5 minutes, stirring often, until berries begin to burst and mixture thickens a bit. Remove from heat and stir in bloomed gelatin until fully dissolved.
Transfer to a bowl and refrigerate 30 minutes to cool to lukewarm (but not cold and set), stirring every 10 minutes to keep smooth. Pour over chilled cheesecake layer and smooth into an even layer. Chill overnight to fully set.