Preheat the oven to 325˚F. Put gingersnap crumbs, graham cracker crumbs, granulated sugar, and melted butter in a bowl. Use a fork to stir until combined.

Press on the bottom and a little up the sides of a 9-inch springform pan.

Bake at 350˚F for 5-7 minutes, remove from the oven and cool completely. Reduce oven temperature to 325˚F.

Layer several sheets of paper towels. Spread the pumpkin puree over the paper towels and set aside to drain the excess liquid from the pumpkin puree.

In a large stand mixer, beat the softened cream cheese until smooth.

Scrape down the sides of the bowl. Add granulated sugar and beat until smooth, scraping the sides of the bowl as needed.

Add one egg at a time, stirring at low speed until combined before adding the next egg. Scrape down the sides of the bowl.

In a small bowl, stir together the flour, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.

Roll the pumpkin puree off of the paper towel. Add the pumpkin puree, sour cream, vanilla, and the flour/spices mixture to the mixing bowl. Stir at low speed until combined. Scrape down the sides of the bowl as needed.

Remove the bowl from the stand mixer and stir the cheesecake filling by hand to make sure it is all combined.

Cover the bottom and sides of the springform pan with three layers of heavy-duty foil.

Pour the batter over the cooled crust in the springform pan (discard any excess filling you may have depending on the size of your pan) and place it in a large roasting pan.

Place the roasting pan with the cheesecake in the oven. Carefully add boiling water (about 6-8 cups depending on the size of the pan) to the roasting pan so that the water goes about 1 inch up the sides of the springform pan creating a water bath.

Bake the cheesecake at 325˚F for 1 hour and 30 minutes. Turn off the oven and crack the oven door. Leave the cheesecake in the oven for 1 hour.

Remove the cheesecake from the oven. Remove the foil from the pan. Run a thin knife around the edge of the cheesecake. Place it on a cooling rack to cool completely.

Drape a paper towel across the top of the pan and then wrap the pan in plastic wrap. Chill in the refrigerator overnight before removing the springform pan. Transfer to a serving platter if desired.

Garnish with whipped cream and cinnamon.