Plan ahead by ensuring the cream cheese, sour cream, and eggs are at room temperature for smoother blending.

Prepare a 9-inch springform pan by coating it with cooking spray.

To make the crust, preheat the oven to 325°F. Mix crumbs, melted butter, and sugar in a medium bowl. Press the mixture firmly into the bottom of the springform pan. Bake for about 6 minutes until golden brown.

Let the crust cool completely.

Prepare the pan by placing the springform pan in a silicone water bath mold or wrapping the outside with two layers of foil to prevent water from seeping in.

For the cheesecake filling, ensure the 24 ounces of cream cheese are at room temperature.

Use a hand mixer on low speed to blend the cream cheese until smooth, avoiding incorporating too much air. Gradually mix in sugars, vanilla extract, and pumpkin on low speed, scraping the bowl as needed.

Add cinnamon, nutmeg, and cloves, mixing until combined. Blend in sour cream on low speed until smooth. In a separate bowl, lightly whisk the eggs, then gently incorporate them into the cream cheese mixture until just combined.

To assemble and bake, pour the batter into the prepared springform pan with the pre-baked crust. Tap the pan on the counter a few times to release any air bubbles.

Let it rest for 10 minutes and tap again if needed. Preheat the oven to 325°F. Heat 4 quarts of water until steaming. Place a 10x15-inch baking pan with about an inch and a half of water in the oven.

Set the wrapped springform pan in the water bath, ensuring the water reaches halfway up the side of the pan. Bake the cheesecake for 65 minutes without opening the oven door.

After baking, turn off the oven and let the cheesecake sit inside for 5 hours to cool gradually.

For chilling and serving, remove the cheesecake from the oven and water bath, unwrap the foil, and let it cool to room temperature while still in the pan.

Cover loosely and refrigerate overnight to firm up. Serve the next day with your preferred toppings.