Preheat your oven to 325ºF (163ºC). Gather all your ingredients and equipment.

In a mixing bowl, combine crushed ginger snap cookies, melted butter, and granulated sugar. Press into the bottom of the springform pan and bake for 6 minutes.

Beat softened cream cheese until smooth. Gradually add in granulated and light brown sugars, mixing until smooth.

Fold in the pumpkin puree, ground cinnamon, nutmeg, and cloves. Mix until just combined.

Add the sour cream to the mixture and mix until blended.

Whisk the eggs lightly and fold them into the filling mixture without overmixing.

Pour the filling over the cooled crust. Bake in a water bath for 65 minutes.

Turn off the oven and leave the cheesecake inside for an additional 5 hours to cool.

Let the cheesecake cool at room temperature, then refrigerate overnight to enhance flavors.

Garnish with whipped cream and caramel sauce before serving.