Preheat oven to 350 degrees. Spray the sides of a 9-inch springform pan with non-stick baking spray.
Add the gingersnaps in a food processor. Pulse into fine crumbs.
Add in the butter and sugar. Pulse until well combined.
Press the crust into the bottom of the springform pan and set aside.
Add the cream cheese, vanilla, and ¾ cup sugar in a large bowl. Beat with a hand mixer on medium until smooth and creamy.
Add the eggs, one at a time. Beat in each egg and scrape down the sides of the bowl before adding the next.
Add in the sour cream and continue to beat on medium.
Measure out 2 cups of this mixture and pour it onto the crust.
Add the pumpkin puree, cloves, and nutmeg to the remaining cheesecake mixture. Beat until well combined.
Pour the pumpkin mixture over the first layer and carefully spread to the edges.
Wrap the cheesecake in two layers of heavy-duty tin foil. You can also set the cheesecake in a slightly larger silicone pan instead of wrapping in tin foil.
Place the cheesecake wrapped in tin foil or the silicone pan that's holding the cheesecake pan and set it in a slightly larger pan. Fill the outer pan with an inch of hot water
Place in the preheated oven and bake for 60 minutes, until the sides are set and the middle has a little jiggle. Crack the oven door, turn the oven off and allow it to slowly cool for another 60 minutes. Move the cheesecake into the fridge and chill overnight.
Add the heavy cream, vanilla, and sugar to a large bowl and mix on high for several minutes, until medium peaks are reached. Fill a piping bag and pipe dollops on the cheesecake.