Preheat the Oven: Preheat your oven to 325°F (160°C).

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then remove from the oven and let it cool.

Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and beat until well combined.

Add Pumpkin and Spices: Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat on low speed until just combined, being careful not to overmix.

Pour into Crust: Pour the filling into the cooled crust, smoothing the top with a spatula.

Bake: Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for about 1 hour.

Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Serve: Before serving, top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.