Preheat the oven to 350 degrees. Line the bottom of a springform pan with parchment paper. Then spray generously with non-stick spray.

Prepare the pan for a water bath by filling a roasting pan (large enough for you to set the springform pan inside) with 1 ½ inches of water. Place the roasting pan into the oven while it is preheating and you are preparing the cheesecake. This way it will be hot when you add the cheesecake to it.

Prepare the crust by placing gingersnaps and melted butter into the food processor. Combine until a sandy texture. Gently press this mixture to cover the bottom of the springform pan, and slightly up the sides. Place this into the oven (not in the water bath) to bake for 10 minutes (while you are preparing the filling).

Beat cream cheese and both sugars together on medium speed for about 5 minutes until light and creamy.

Add the eggs in one at a time while mixing, only as much as needed to incorporate well.

Mix in the pumpkin, sour cream, vanilla, lemon juice, cinnamon, ginger, nutmeg and cloves.

Remove the crust from the oven after it is baked. Pour the cream cheese mixture into the baked crust.

Place two large pieces of tin foil in an x shape under the springform pan (The pieces must be large enough that there will not be any spaces uncovered when you bring them up around the edges of the springform pan). Bring the edges up so that the springform pan is going to be waterproof.

Place the springform pan into the water bath and bake. Do not open the oven while the cheesecake is baking. Check the cake (while still in the oven) after 1 hour. The edges should be set and the center just slightly jiggly. If not, give it 5 -10 more minutes but do not overbake.

Do not remove the cheesecake from the oven. Turn off the oven and prop the door open. Allow the cheesecake to sit in the open oven for another hour. Move the cheesecake to the counter. If it is cool enough, you may remove it from the pan before placing it into the fridge to chill for another 2 hours.