• Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Wrap two pieces of aluminum foil around the base of the springform pan. This is to prevent water from getting into the pan during the water bath step. Set aside.

Crust

• To a medium mixing bowl, add graham cracker crumbs, sugar, and butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter; the consistency should look like coarse sand.
• Press the crust into the bottom of the lined springform pan.

Crumble

• In a small bowl, mix together the flour, sugars, cornstarch, and cinnamon until combined. Stir in melted butter until a crumbly dough forms. Set aside.

Cheesecake

• To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and sugar. Beat on medium speed until smooth and creamy.
• Mix in the pumpkin, vanilla, cinnamon, salt, ginger, and cloves until well combined, stopping to scrape down the sides of the bowl as needed.
• With the mixer on low, add the eggs one at a time until fully incorporated, scraping the sides and bottom of the bowl after each addition.
• Pour the filling onto the crust.
• Top the cheesecake with the crumble.
• Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
• Bake for 115-120 minutes, or until the cheesecake is almost set and the crumble is golden. Remove from the oven and let cool on a wire rack.
• Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours, up to overnight.
• Once chilled, dust with confectioners' sugar. Serve.