• **Plan ahead so that the refrigerated ingredients reach room temperature. This will help the ingredients cream together more smoothly.**
• Spray a 9" springform pan with cooking spray.

Make the crust:

• Preheat the oven to 325º Fahrenheit.
• In a medium bowl, mix together the gingersnap crumbs, melted butter and sugar. Press the crumbs into the bottom of the springform pan. 1 1/2 cups ginger snap cookie crumbs, 6 tablespoons salted butter, 1 tablespoon granulated sugar
• Bake the crust for about 6 minutes or until golden brown. Allow the crust to cool completely.
• Place the pan in the silicone water bath mold. Or you can wrap the outside of the springform pan with two layers of foil. This will help seal the bottom so that water doesn't get in.

Make the cheesecake filling:

• Place the cream cheese in a large bowl. Use 22 ounces of cream cheese which is 2 8-ounce blocks and then an additional 6 ounces. Use a hand mixer on low speed to cream the cream cheese until it is smooth. Don't beat too much air into the cream cheese. Mix on low speed just until smooth and any lumps are out. 22 ounces cream cheese
• With the mixer on low speed, mix in the sugars, vanilla extract and pumpkin. Scrape the sides of the bowl as needed. 2/3 cup granulated sugar, 2/3 cup light brown sugar, 1 teaspoon vanilla extract, 15 ounces pumpkin puree
• Mix in the cinnamon, nutmeg and cloves. Mix in the sour cream and mix on low speed just until blended. 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 10 ounces sour cream
• Crack the eggs into a small bowl. Use a hand whisk to gently whisk the eggs together to break up the yolks. Don't whisk them too much. You don't want them frothy. 3 large eggs
• Add the eggs to the cream cheese mixture and blend the eggs into the cream cheese mixture. Scrape the sides of the bowl and mix just until combined.
• Pour the batter into the springform pan with the pre-baked crust. Tap the pan on the counter 4-5 times. This will help bring any air bubbles to the top so that they pop. Allow the mixture to sit for about 10 minutes. Tap again if any more air bubbles surface. This will help your cheesecake have a nice thick texture.
• Heat 4 quarts of water on the stove or in the microwave until steaming but not necessarily boiling.
• Pour about an inch and a half of water in a 10×15" baking pan. Place the wrapped springform pan into the water bath. The water should come about halfway up the side of the pan. Pour in additional water if needed.
• Place the cheesecake (in the water bath) in the preheated oven. Allow the cake to bake for 65 minutes. Do not open the oven.
• After 65 minutes, turn off the oven and allow the cheesecake to sit in the oven for another 5 hours. Don't open the oven. Just allow the cheesecake to sit in the oven while the oven cools.
• After 5 hours, remove the cheesecake from the oven and the pan. Remove the foil wrap.
• Loosely cover the cheesecake and place it in the refrigerator to firm up overnight. Serve the next day with whipped cream and caramel sauce.