Pumpkin Cheesecake with Gingersnap Crust

Instructions:

1. Process gingersnap cookies in a food processor until they reach a fine, sandy consistency.
2. Stir in melted butter, brown sugar, and salt until the mixture resembles wet sand.
3. Firmly press the mixture into the bottom and 1 inch up the sides of the springform pan.
4. Bake the crust at 350°F (175°C) for 10 minutes, then remove and cool completely.
5. Beat the softened cream cheese and sugar on medium-low speed until completely smooth.
6. Mix in the pumpkin puree, sour cream, vanilla, cinnamon, ginger, cloves, and salt, scraping the sides of the bowl frequently.
7. Add eggs one at a time, mixing on low speed just until incorporated; do not overmix.
8. Wrap the outside of the cooled springform pan in three layers of heavy-duty aluminum foil.
9. Place the pan in a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the side of the cheesecake pan.
10. Bake at 325°F (160°C) for 60-70 minutes until edges are set but the center has a slight wobble.
11. Turn off the oven and prop the door open slightly, letting the cake sit inside for 1 hour.
12. Refrigerate for at least 6 hours, preferably overnight, before releasing the springform ring.