Combine crushed gingersnap cookies with melted butter in a bowl, mixing until the crumbs are evenly coated and hold together when pressed.
Press the cookie mixture firmly into the bottom of a springform pan to create an even crust layer. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add sugar gradually, beating until well combined and fluffy, about 2 minutes.
Mix in the pumpkin puree and spices (cinnamon, nutmeg, cloves, salt) until the mixture is smooth and fragrant.
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next, until the mixture becomes thick and homogeneous.
Pour the filling over the chilled crust in the springform pan, spreading evenly with a spatula.
Place the pan in a preheated oven at 325°F (160°C) and bake for 50 minutes, or until the edges are set but the center slightly jiggles.
Turn off the oven and let the cheesecake cool inside for about an hour to prevent cracks, then remove from oven and chill in the refrigerator for at least 4 hours or overnight.
Gently run a knife around the edge of the springform pan to loosen the cheesecake, then remove the sides of the pan.
Slice the cheesecake with a warm, wet knife for clean cuts, and serve chilled to enjoy its creamy, spicy flavor with a crunchy gingersnap crust.
