Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, and lightly spray with baking spray. Double wrap the outside of the pan with aluminum foil to prevent water from seeping in. Set aside.

In a medium-sized mixing bowl, combine the crushed graham crackers, sugar, cinnamon, and salt. Add the melted butter, and mix until the texture is a wet crumb.

Transfer the crust mixture into the prepared springform pan, and press down evenly. Bake in the preheated oven on the center rack for 10 minutes. Once baked, remove from the oven, and place on a wire cooling rack to cool.

Turn the oven up to 400°F.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and sugar. Beat on medium-high speed until smooth.

Add the heavy cream and sour cream, and mix to combine. Add the pumpkin puree, and mix to combine. Add the eggs, and mix for 30 seconds.

Add the lemon juice, vanilla, and salt. Mix to incorporate. Add the cornstarch, and mix to combine. Then add the cinnamon, nutmeg, and cloves. Mix until just incorporated.

Fill a large baking dish or broiler pan with an inch of water. Place the springform pan inside. Pour the cheesecake batter on top of the pre-baked crust.

Place both pans into the preheated oven on the center rack, and bake for 10 minutes. Reduce the temperature to 250°F and continue baking for 1 hour and 15 minutes.

Once the baking time is up, turn the oven off, and leave the cheesecake inside to rest for 30 minutes. Once the resting time is up, open the oven door and let the cheesecake cool in the oven for another 30 minutes.

Remove the cheesecake from the oven, and place it on a wire cooling rack to cool completely. Once it is completely cooled, cover with plastic wrap and place in the fridge to cool for at least 8 hours before serving.

Optional: Before serving, top with whipped cream and a dusting of cinnamon, or a drizzle of caramel sauce. Serve immediately.