Pumpkin Cheesecake

Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and set aside.
In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form a crust.
In a large mixing bowl, beat the cream cheese and ¾ cup sugar on medium speed until smooth and creamy, about 2 minutes. Add the vanilla and mix until combined.
Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves until fully incorporated and the batter is smooth.
Pour the cheesecake batter over the crust and spread it evenly with a spatula. Bake for 45-50 minutes, or until the edges are set but the center still wobbles slightly when shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Slice the cheesecake with a sharp knife, wiping it clean between cuts for neat slices. Serve with whipped cream on top.