• Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.

Make the crust:

• In the bowl of a food processor, combine the graham crackers and cinnamon. Pulse until finely ground. You should have 1 3/4 cups (230 grams) graham cracker crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven at 325°F.

Make the cheesecake:

• In the bowl of a food processor or electric mixer, beat the cream cheese, sugar, pumpkin puree, caramel, and sour cream until smooth.
• Add the eggs and yolk, flour, cinnamon, nutmeg, cloves, and vanilla, and pulse or mix until just combined. Pour over crust and spread evenly. Bake for 1 hour, or until set and dry at the edges but slightly jiggly in the center.
• Turn off the oven and allow to cool inside for 15 minutes before removing to a cooling rack to cool to room temperature (this helps prevent cracks). Refrigerate for at least 6 hours, or overnight.
• The cheesecake can be refrigerated for up to 3 days. Top with whipped cream and caramel sauce before serving.