Preheat the oven to 350F. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil 3 times so that no edges are showing.
Graham Cracker Crust
Stir together the graham cracker crumbs, melted butter, sugars and cinnamon in a medium sized
Press the mixture down into the bottom of your prepared springform pan.
Bake for 8 minutes in the oven.
Stir together the white sugar, brown sugar, cinnamon, ginger, nutmeg & cloves in a medium bowl.
In a large bowl beat together the cream cheese until smooth. Mix in the sugar mixture.
Beat in the sour cream & pumpkin puree. Then mix in the eggs 1 at a time, being careful not to overmix the batter.
Pour the batter over top of the graham cracker crust.
Place the cheesecake in the middle of a large roasting pan, then pour about 1 inch of water into the roasting pan. (The aluminum foil should still be wrapped around the springform pan).
Place the roasting pan with the cheesecake inside in the oven to bake. Bake for 45-60 minutes, or until the top looks just set except for in the very middle and if you give the pan a gentle nudge the cheesecake still has a slight wobble.
Remove the roasting pan from the oven. Cool the cheesecake in the roasting pan until the water is lukewarm. Then remove the cheesecake from the water bath, unwrap the foil and continue cooling on a wire rack. Once completely cooled, wrap springform pan with clingfilm and chill in the fridge for at least 4 hours or preferably overnight.
Salted Caramel Sauce
Add the sugar to a medium saucepan over medium heat. Whisk constantly as the sugar cooks. It will form lumps, then turn into a smooth amber color.
Once it's entirely smooth, add in the butter and whisk gently until melted. (Be careful - the mixture will boil up).
After the butter has melted, remove from the heat and whisk in the cream. Then stir in the vanilla extract & salt.
When ready to serve, trace a thin knife around the edges of the cheesecake. Unclamp the outer ring of the springform pan.
Top with whipped cream and a sprinkle of cinnamon (optional), and optionally serve with salted caramel sauce.
*Use full-fat, brick-style cream cheese.**Make sure to use pure pumpkin and not pumpkin pie filling.***Store leftovers in the fridge. Cheesecake can be wrapped tightly and frozen, then thaw in the fridge.