Preheat oven to 325°F.

Begin by wrapping a 8 or 9-inch springform pan with aluminum foil, (set the springform pan in the middle and fold the edges of the foil up around the sides of the pan).

The foil gives you extra protection against water getting into the pan during the water bath step.

Generously butter the inside of a springform pan, or spray the pan with nonstick cooking spray.

Combine crushed gingersnap cookies, melted butter and dark brown sugar in bowl until completely combined.

Press onto bottom of springform pan.

Bake for 10 minutes in the preheated oven.

Remove from oven and let cool completely while you prepare the filling.

In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves and nutmeg.

In the bowl of a standing mixer beat the cream cheese on medium speed just until it is lump free and smooth.

Beat in sour cream, and gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).

Add the eggs, one at a time, beating well (about 30 seconds) after each addition.

Scrape down the sides of the bowl and beat in the vanilla and pumpkin puree.

It’s important not to overmix — if you incorporate too much air into the filling, it will rise and crack or fall when it bakes.

Pour mixture onto gingersnap crust.

In another bowl combine flour and brown sugar. Using a pastry cutter cut cold butter into the mixture until crumbly.

Sprinkle mixture over the top of the cheesecake mixture.

Place springform pan in a roasting pan large enough to prevent the sides from touching.

Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake.

Fill the pan to reach halfway up the sides of the springform pan.

Bake in a 325 degree oven about 1 to 1-1/2 hours, rotating once halfway through, until cheesecake just set around the edges and a toothpick inserted in the center emerges clean.

I used 8 inch springform pan so I had to bake the cake almost 1 hour 30 minutes to set.

Turn off the oven and crack the door open. Let the cheesecake cool slowly for two to three hours.

Remove aluminum foil and refrigerate (at least 5 hour or overnight).

Do not try to remove the cheesecake from the pan until it has set up in the refrigerator overnight or at least 5 hours.

This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.

Unmold the cake (run a thin knife around the edge and take of the ring of springform pan) and top the cheesecake just before serving.

You can either serve the cake right from the bottom of the springform pan or garnish with caramel sauce.

It’s a good idea to bake this cake a day ahead of time or early in the morning on the day you plan to serve it.