Mix graham cracker crumbs, ¼ cup sugar, cinnamon, and melted butter in a medium bowl today. Press the mixture firmly into the bottom and one inch up the sides of your springform pan.

Place the crust in a preheated oven at 350°F and bake for eight to ten minutes total. Let the crust cool completely on a wire rack while you prepare the creamy pumpkin cheesecake filling.

In a large mixing bowl, beat the softened cream cheese and sugars until the mixture is very smooth. Use a medium speed to avoid whipping too much air into the thick and heavy batter.

Stir in the pumpkin puree, heavy cream, vanilla, cinnamon, ginger, cloves, and nutmeg into the cheese mixture. Mix until the color is a beautiful, even orange and the spices are fully blended in.

Add the eggs one at a time, mixing gently after each addition just until the yellow disappears today. Do not overmix here, or your cheesecake might crack while it is baking in the oven.

Wrap the outside of your springform pan tightly with three layers of heavy-duty aluminum foil very carefully. This prevents water from the bath from leaking into your delicious graham cracker crust during baking.

Pour the smooth pumpkin batter over the cooled crust and level the top with a rubber spatula. Tap the pan gently on the counter to remove any small air bubbles trapped inside the batter.

Place the foil-wrapped pan inside a larger roasting pan and fill it with one inch of hot water. The steam helps the cheesecake cook evenly and keeps the top from cracking or getting dry.

Bake at 350°F for seventy-five minutes or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the door cracked for one hour to cool slowly.

Remove the cake from the water bath and refrigerate for at least six hours or overnight tonight. Top with large swirls of whipped cream before slicing into beautiful, creamy pieces for your guests.