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Preheat your oven to 325°F.
In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture into the bottom of a springform pan and bake for 8 to 10 minutes. Once done, remove it from the oven and let it cool.
Lower the oven temperature to 225°F and keep the door slightly open to help it cool down quickly.
In a large mixing bowl, beat the softened cream cheese with the sugar, sour cream, cinnamon, ginger, allspice, ground cloves, freshly grated nutmeg, pumpkin, and eggs until the mixture is smooth and creamy.
Pour the filling over the cooled crust and bake at 225°F for 1 hour and 45 minutes, making sure not to open the oven door during this time.
After baking, turn off the oven and slightly open the door for 15 minutes to help prevent cracking.
Allow the cheesecake to rest at room temperature for 2 hours, covering it with a clean kitchen towel to catch any condensation.