Place graham crackers in a food processor and pulse until you have crumbs. Add the butter and sugar and pulse until fully combined. Press the mixture into a 9” springform pan, allowing it to go up the sides of the pan if you wish. Use a measuring cup to compact the mixture further.

Bake for 10 minutes. Remove and set aside. Set a pot of water to boil and wrap the outside of the springform pan in a large sheet of aluminum foil.

Using an electric mixer, beat the cream cheese on medium-low speed* until very smooth.

Add the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and cloves, beating until fully combined.

Add in the eggs one at a time, beating until fully combined between additions. Scrape down the bowl between each egg addition. Add the vanilla.

Pour the filling into the pre-baked crust. Place the springform pan into a large roasting pan. Fill the pan with enough boiling water to submerge the springform pan halfway.

Bake for 75-90 minutes*, or until the edges of the cheesecake are set and the center jiggles just slightly.

Turn off the oven but leave the cheesecake inside. Prop the door open slightly and let sit for an hour. After an hour, let the cheesecake sit at room temperature for another hour or two. Place in fridge and let set overnight.

Beat the heavy cream with an electric mixer on medium speed until soft peaks form. Add the sugar, cinnamon, ginger, nutmeg, and vanilla. Continue beating the cream until stiff peaks form. Serve with the cheesecake.