Preheat the oven to 325°F. Coat a 10-inch springform pan with nonstick spray and line the bottom with parchment. Wrap the outside of the pan with two sheets of foil.

Stir the graham cracker crumbs, melted butter, sugar, and salt until the mixture looks evenly damp.

Press the crumbs into the bottom and up the sides of the pan. Bake for 15 to 20 minutes. Start the filling while the crust is in the oven.

Beat the cream cheese in a stand mixer fitted with the paddle until smooth.

Add the sugar and beat again until the mixture looks creamy, scraping the bowl as needed.

Mix in the sour cream. Add the pumpkin, eggs, vanilla, cinnamon, salt, ginger, and cloves and mix only until combined.

Pour the filling into the baked crust.

Set the foil-wrapped pan inside a larger roasting pan. Place both pans in the oven, then pour hot water into the roasting pan until it comes 3 to 4 inches up the side of the springform (about halfway).

Bake for about 1 hour 45 minutes. The sides should look set and the center should still jiggle slightly.

Lift the springform out of the water bath and cool on a wire rack until it reaches room temperature.

Refrigerate for at least 8 hours, or overnight.

Release the sides of the pan. Slice and finish with whipped cream and pecans, if using.