Prep the Pan and Crust

1. Set an oven rack in the middle of the oven and heat to 325°F. Brush the inside of a 12-inch springform pan with a small amount of the melted butter.
2. Combine the graham cracker crumbs, sugar, cinnamon, and pinch of salt in a bowl. Stir in the remaining melted butter until the crumbs are evenly moistened.
3. Firmly press the mixture across the bottom and partway up the sides of the prepared pan. Use the flat bottom of a measuring cup to compact the crust.
4. Bake for 15–20 minutes, until lightly browned. Transfer to a wire rack and let cool while preparing the filling.
5. Wrap the bottom and outside of the cooled pan in two layers of heavy-duty aluminum foil, bringing the foil well up the sides. Set the wrapped pan inside a roasting pan large enough to leave space around it.

Mix the Filling

1. Beat the cream cheese on medium-low speed until smooth, stopping to scrape the bowl and beaters.
2. Add the sugar and mix until incorporated. Blend in the sour cream, pumpkin puree, vanilla bean paste, cinnamon, ginger, cloves, and salt.
3. Reduce the mixer to low speed. Gradually add the beaten eggs, mixing only until the filling is uniform. Scrape the bowl and briefly mix again if needed; avoid whipping air into the batter.
4. Pour the filling into the cooled crust and smooth the surface.

Bake

1. Bring enough water to a boil to fill the roasting pan halfway up the outside of the springform pan.
2. Place the roasting pan on the oven rack. Carefully pour the hot water into the roasting pan, keeping it out of the cheesecake and below the foil edges.
3. Bake for about 1 hour 45 minutes. The edges should look set, while a small area in the center should wobble gently when the pan is nudged.
4. Turn off the oven. Open the door briefly to release some heat, then close it and leave the cheesecake inside for 1 hour.

Cool and Chill

1. Carefully lift the springform pan out of the water bath. Remove the foil and place the cheesecake on a wire rack.
2. Let cool for about 1 hour. Gently run a thin knife between the cheesecake and the pan to release any areas that have stuck.
3. Cover without touching the surface and refrigerate for at least 8 hours, preferably overnight, until thoroughly chilled and firm.

Finish and Serve

1. Release the springform ring and transfer the cheesecake to a serving plate.
2. For a slightly softer texture, let stand at room temperature for 20–30 minutes before slicing.
3. Cut with a sharp knife, wiping the blade clean between slices. Pipe or spoon the stabilized whipped cream onto individual portions. Add a very light dusting of ground nutmeg over the whipped cream.