Preheat your oven to 325°F (160°C). In a medium bowl, combine crushed gingersnap cookies with granulated sugar and melted butter, mixing until the texture resembles wet sand. Firmly press into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool completely.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add granulated sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, mixing on low speed just until blended.

In a separate bowl, blend pumpkin puree, cinnamon, nutmeg, and cloves until well combined.

Pour about ⅔ of the cheesecake batter into the cooled gingersnap crust. Spoon dollops of the spiced pumpkin mixture over the cheesecake batter, then add dollops of the remaining cheesecake batter on top. Use a butter knife to gently swirl through the layers.

Wrap the bottom of the springform pan in foil to prevent leaks. Place in a roasting pan and fill with hot water until halfway up the sides. Bake for 55-65 minutes or until the center is just set but still slightly wobbly.

Turn off the oven and crack the door open, allowing to cool slowly for 1 hour. After an hour, cover and refrigerate for at least 4 hours or overnight.