Preheat oven to 325°F and spray a 9-inch springform pan with non-stick spray.
In a medium bowl, combine gingersnap crumbs, melted butter, and sugar. Press mixture firmly into the bottom of the pan.
Bake the crust for 6 minutes until golden and slightly set. Remove and let cool completely.
In a large mixing bowl, beat cream cheese on low speed until smooth and creamy.
Mix in granulated sugar, brown sugar, vanilla extract, and pumpkin puree, scraping the sides as needed.
Add cinnamon, nutmeg, and cloves, then mix in sour cream until fully combined.
Whisk eggs in a separate bowl, then gently fold into the cheesecake batter just until incorporated—do not overmix.
Pour the batter over the cooled crust. Tap the pan firmly on the counter several times to release air bubbles. Let sit for 10 minutes and tap again.
Wrap the outside of the pan with 2–3 layers of aluminum foil to prevent water from seeping in.
Place the springform pan in a larger pan filled halfway with steaming hot water to create a water bath.
Bake for 65 minutes without opening the oven. Then turn off the oven and let the cheesecake sit inside (door closed) for 5 hours to cool gradually.
Remove the cheesecake from the oven and water bath. Unwrap the foil and chill in the refrigerator overnight, loosely covered.
Serve chilled, topped with whipped cream, caramel sauce, or crushed gingersnaps.