Prepare the crust. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan with butter or cooking spray.

Combine the finely ground gingersnap crumbs, melted salted butter, and 1 tablespoon granulated sugar. Stir until the mixture has the consistency of damp sand.

Firmly press the crumb mixture into an even, compact layer across the bottom of the prepared springform pan.

Bake for 6 minutes, or until the crust is set and lightly golden. Remove it from the oven and allow it to cool while preparing the cheesecake mixture.

Make the cheesecake base. Place the room-temperature cream cheese in a large mixing bowl. Using an electric mixer on medium speed, beat for 2–3 minutes until completely smooth and creamy, scraping the sides and bottom of the bowl as necessary.

Add the granulated sugar and packed light brown sugar. Continue mixing for approximately 1 minute, until evenly blended.

Add the vanilla extract and pumpkin purée. Mix on low speed only until the pumpkin is thoroughly incorporated and the filling has a consistent orange color.

Incorporate the spices and sour cream. Add the cinnamon, nutmeg, and cloves to the pumpkin mixture. Blend gently on low speed until the spices are evenly dispersed.

Add the room-temperature sour cream and carefully fold or mix it into the filling just until combined. Avoid excessive mixing, which can introduce unnecessary air into the batter.

Add the eggs. In a separate bowl, whisk the three room-temperature eggs until uniformly combined and no visible streaks of egg white remain.

Pour the whisked eggs into the cheesecake filling. Using a rubber spatula, gently fold them into the mixture only until fully incorporated. Stop as soon as no egg streaks are visible to limit the formation of air bubbles.

Pour the completed filling over the cooled gingersnap crust. Gently tap the springform pan against the countertop several times to help release trapped air.

Assemble the water bath. Completely wrap the exterior of the springform pan with aluminum foil to protect the cheesecake from water seepage.

Heat 4 quarts of water until steaming hot. Set the foil-wrapped springform pan inside a larger roasting pan.

Carefully pour the hot water into the roasting pan until the water reaches approximately halfway up the outside of the springform pan.

Transfer the entire water-bath arrangement to the preheated 325°F oven.

Bake and cool gradually. Bake the cheesecake for 65 minutes. It is ready when the outer portion appears set while the center retains a very slight jiggle when the pan is gently moved.

Turn off the oven without opening the door. Leave the cheesecake undisturbed inside the warm oven for 5 hours.

After the 5-hour resting period, carefully remove the roasting pan and cheesecake from the oven. Allow the cheesecake to continue cooling until it reaches room temperature.

Refrigerate and serve. Remove the aluminum foil from the springform pan and place the cheesecake in the refrigerator. Chill overnight for a minimum of 8 hours, with approximately 12 hours preferred for a fully set texture.

Before releasing the springform pan, carefully run a thin knife around the outer edge of the cheesecake to separate it cleanly from the sides.

Serve thoroughly chilled. Whipped cream or a drizzle of caramel sauce may be added when serving.