Spiced Pumpkin Cheesecake

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse crackers, sugar, ginger, cinnamon, and cloves in food processor until crackers are finely ground, about 15 pulses. Transfer crumbs to medium bowl, drizzle with melted butter, and mix with rubber spatula until evenly moistened. Empty crumbs into 9-inch springform pan and, using bottom of ramekin or dry measuring cup, press crumbs firmly and evenly into pan bottom, keeping sides as clean as possible. Bake crust until fragrant and browned around edges, about 15 minutes. Let crust cool completely on wire rack, about 30 minutes. When cool, wrap outside of pan with two 18-inch square pieces heavy-duty aluminum foil and set springform pan in roasting pan. Bring kettle of water to boil.
2. FOR THE FILLING: Whisk sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt in small bowl; set aside. Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer and pat puree with several layers of paper towels to wick away moisture.
3. Using stand mixer fitted with paddle, beat cream cheese on medium speed until broken up and slightly softened, about 1 minute. Scrape down bowl, then beat in sugar mixture in 3 additions on medium-low speed until combined, about 1 minute, scraping down bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat on medium speed until combined, about 45 seconds; scrape down bowl. Reduce speed to medium-low, add eggs, 1 at a time, and beat until incorporated, about 1 minute. Reduce speed to low, add heavy cream, and beat until combined, about 45 seconds. Give filling final stir by hand.
4. Being careful not to disturb baked crust, brush inside of pan with melted butter. Pour filling into prepared pan and smooth top with rubber spatula. Set roasting pan on oven rack and pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake cake until center is slightly wobbly when pan is shaken and cake registers 150 degrees, about 1-1⁄2 hours. Set roasting pan on wire rack then run paring knife around cake. Let cake cool in roasting pan until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to let cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours.
5. To unmold cheesecake, wrap hot kitchen towel around pan and let stand for 1 minute. Remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake sit at room temperature for about 30 minutes before serving. (Cake can be made up to 3 days in advance; however, the crust will begin to lose its crispness after only 1 day.)

PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST
Reducing graham crackers to 5 whole crackers, process 1⁄2 cup chopped pecans with crackers and reduce butter to 4 tablespoons. In filling, omit lemon juice, reduce vanilla extract to 1 teaspoon, and add 1⁄4 cup bourbon along with heavy cream.