1. Make the Crust:

• Preheat your oven to 350°F (175°C).
• Combine graham cracker crumbs, melted butter, and sugar in a medium mixing bowl. Mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
• Bake for 8-10 minutes, then allow it to cool completely.

2. Prepare the Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
• Add the brown sugar and white sugar, and continue mixing until fully combined.
• Mix in the pumpkin puree, cinnamon, ground cloves, nutmeg, and vanilla extract.
• Slowly add the whisked eggs, one at a time, mixing on low speed after each addition to avoid overbeating.
• Gently fold in the sour cream to create a silky, smooth batter.

3. Assemble and Bake:

• Pour the prepared filling over the cooled crust in the springform pan, spreading it evenly.
• Place the springform pan on a baking sheet to catch any drips during baking.
• Bake for 55-65 minutes at 350°F (175°C), or until the edges are set and the center is slightly jiggly.

4. Cool the Cheesecake:

• Turn off the oven, crack the oven door slightly, and let the cheesecake cool gradually for about an hour. This prevents cracks from forming on the surface.
• Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

5. Serve and Garnish:

• Carefully remove the cheesecake from the springform pan.
• Slice and serve chilled. Garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce if desired.