For the crust place the cookies in a food processor and pulse until finely ground. Add the brown sugar, cinnamon and salt. Process until combined. Add the melted butter and pulse until the mixture is evenly moist. Press the mixture evenly over the bottom of the prepared pan. Place in the freezer for 5 minutes. Remove from the freezer and bake in the preheated oven for 10 minutes. Set aside to cool while preparing the filling.

Heat a kettle of water to a boil. Turn down the temperature and keep the water hot until needed.

Wrap the springform pan in a double layer of heavy duty foil to seal the bottom. Make sure the foil goes all the way up the sides around the outside of the pan. Place the pan inside a larger roasting pan and set aside.

In the bowl of a stand mixer beat the cream cheese until smooth. Add the pumpkin and beat until combined. Add the eggs and egg yolk, one at a time, blending until the yolk has disappeared before adding the next. Scrape down the sides of the pan and add the sour cream. Beat just until blended. Add the sugar, cinnamon, ginger, cloves, salt and flour. Blend on medium-low just until incorporated. Add the vanilla and mix just until it disappears into the batter.

Pour the filling into the prepared pan and set the springform pan and roasting pan in the oven. Pour hot water from the kettle until it comes about halfway up the sides of the springform pan.

Bake for 1 hour 30 minutes to 1 hour 40 minutes, until the top is golden brown and the center is set. It may juggle a little but should be somewhat firm to the touch.

Remove the cheesecake from the oven and run a very thin knife between the pan and the top section of the cheesecake to loosen it from the sides. This will help prevent the top from cracking as it cools. Cool cheesecake completely then refrigerate at least 4 or hours overnight before serving.

Top with whipped cream if desired.