1-Preheat the oven to 325°F (163°C): Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set aside.
2-In a medium bowl, stir together the: In a medium bowl, stir together the graham cracker crumbs, granulated sugar, optional cinnamon, and melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 8 to 10 minutes, then remove and set aside to cool slightly while preparing the filling.
3-In a large mixing bowl, beat the: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth and creamy, about 2 to 3 minutes.
4-Add the granulated sugar, brown sugar, and: Add the granulated sugar, brown sugar, and vanilla extract to the cream cheese. Beat on medium speed until fully combined and no lumps remain.
5-Mix in the pumpkin puree and sour: Mix in the pumpkin puree and sour cream, beating until the batter is smooth and evenly colored.
6-Add the eggs one at a time,: Add the eggs one at a time, mixing just until each is incorporated. Avoid overmixing at this stage to prevent cracking.
7-Stir in the flour, cinnamon, ginger, nutmeg,: Stir in the flour, cinnamon, ginger, nutmeg, and cloves. Scrape down the sides and bottom of the bowl with a spatula to ensure the batter is fully combined and smooth.
8-Pour the filling over the pre-baked crust: Pour the filling over the pre-baked crust and smooth the top with a spatula to level it out.
9-Place the pan in the center of: Place the pan in the center of the oven and bake for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not wet.
10-Turn off the oven, crack the oven: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 30 minutes. This helps prevent sudden temperature changes that can cause cracking.
11-Remove the cheesecake from the oven and: Remove the cheesecake from the oven and allow it to cool completely on the counter.
12-Once cooled, cover and refrigerate the cheesecake: Once cooled, cover and refrigerate the cheesecake for at least 6 hours or overnight until fully set.