Stir together the white sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and corn starch 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 ½ 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 55-65 minutes, or until the top looks just set 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.