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Position the oven rack to the lower third position. Preheat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with a large sheet of aluminum foil.
Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside.
Combine the gingersnap crumbs, 1/4 cup of the brown sugar, and melted butter in a bowl. Stir to combine. Press the crumb mixture into the bottom and about 2-inches up the sides of the prepared pan. Bake for 10 minutes.
Reduce the oven temperature to 300°F.
In a small bowl, combine the remaining sugar, salt, cinnamon, ginger, cloves, and nutmeg. Stir with a fork.
Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to a large mixing bowl.
Add the cream cheese, heavy cream, and sugar mixture. Beat on medium speed with an electric mixer until smooth and fluffy. Add the vanilla and beat on low speed to combine. Using a silicone spatula, gently stir in the eggs just until combined.
Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan and top the cheesecake with whipped cream before serving.