• Preheat the oven to 350°F.

Make the crust:

• Place the cookies in the bowl of a food processor and pulse until finely ground.
• Add the melted butter and pulse until moistened.
• Press into the bottom and halfway up the sides of a 9-inch springform pan (use a shot glass or tamper to assist with this).
• Place the pan on a rimmed baking tray to catch any butter and bake for 10 minutes.
• Place on a wire rack to cool and reduce oven temperature to 275°F.

Make the cheesecake filling:

• In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and free of clumps, scraping down the bowl and attachment as needed.
• Add the granulated and brown sugars and beat until well combined.
• Scrape down the bowl, then add in the pumpkin puree and sour cream and beat until smooth.
• Add the eggs and yolk, one at a time, then the flour, cinnamon, nutmeg, cloves, ginger, and vanilla, and beat until just combined, being careful not to overmix.
• Pour over baked crust and spread evenly. Tap the pan against the counter a few times to release any bubbles. Tap a spatula against the top of the batter to pop those bubbles. Place the pan on a rimmed baking sheet.
• Bake at 275°F for 1 hour and 45 minutes, or until set and dry at the edges but slightly jiggly and wobbly like Jello in the center with an internal temperature of 140°F-150°F.
• Turn off the oven, crack open the oven door, and allow to cool inside the oven for 30 minutes before removing to a cooling rack to cool completely to room temperature.
• Refrigerate in springform pan for at least 6 hours (preferably overnight but up to 3 days) to allow the texture to firm and the pumpkin spice flavor to develop. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.

Make the topping:

• Whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer for a few minutes until medium peaks form.
• Release the cheesecake from the pan onto a cake stand or serving plate and top with whipped cream. Slice using a big, sharp knife, running it under running hot water, and wiping it off carefully in between cuts. Serve.