• Preheat oven to 350°F. Grease a 9" springform pan with cooking spray and set aside.

For the gingersnap crust

• Lightly stir gingersnap crumbs, cinnamon and brown sugar together. Stir in butter until combined and moistened. Press mixture into the bottom of prepared pan spreading it about 1 inch up the sides.
• Bake crust for 8 minutes. Set aside to cool while you make filling.

For the cheesecake

• Optional but recommended: Start boiling a large pot of water. This will be your water bath that the cheesecake will bake in.
• In a food processor, you can also use a mixer, beat cream cheese and sour cream together until completely smooth with no lumps. Add eggs, egg yolks, and pumpkin puree and pulse until combined.
• Add both sugars, cinnamon, nutmeg, cloves, ginger, flour and vanilla and pulse until completely smooth. You may want to run a rubber spatula around the sides and pulse again a few times if you see some of the cream cheese isn't mixed thoroughly. Don't over mix.
• Pour filling into warm crust and wrap the bottom of the pan with three layers of aluminum foil that go all the way up the sides - be sure no water can seep into the springform pan!
• Place cheesecake in a large roasting pan and fill with boiling water, coming up the side of the pan about 1 inch.
• Bake for 1 hour and 50 minutes. It should be a little jiggly in the middle but set at edges when done. Turn oven off and crack the door open. Let the cheesecake sit in the oven for one hour. Remove from oven and gently run a knife around the edges. Place a paper towel on top to catch all condensation then loosely wrap with plastic wrap and chill cheesecake in the refrigerator for 6 hours or overnight.
• Before slicing, prepare caramel sauce and whipped cream to garnish the top.