Step 1

Prepare the Crust:Preheat the oven to 350°F (175°C).

Step 2

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

Step 3

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Step 4

Bake for 8-10 minutes until lightly golden. Remove and let cool.

Step 5

Make the Cheesecake Layer:In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.

Step 6

Add the eggs one at a time, mixing well after each addition.

Step 7

Stir in the vanilla extract.

Step 8

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Step 9

Prepare the Pumpkin Layer:In a separate bowl, mix the pumpkin puree with cinnamon, nutmeg, ginger, cloves, and an egg until well combined.

Step 10

Carefully spread the pumpkin mixture over the cheesecake layer.

Step 11

Bake:Bake the cheesecake at 350°F (175°C) for 35-40 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.

Step 12

Remove from the oven and let cool completely at room temperature.

Step 13

Chill:Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.

Step 14

Serve:Run a knife around the edge of the pan before releasing the springform.

Step 15

Slice and serve with whipped cream, if desired.