Preheat your oven to 325°F (165°C).

In a bowl, combine graham cracker crumbs, sugar, cinnamon, nutmeg, cloves, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the sugar and beat until well combined.

Mix in the vanilla extract, eggs (one at a time), and pumpkin puree.

Sprinkle in the pumpkin spice and salt, and mix until the filling is velvety and uniform.

Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath.

Place the pan in a larger baking dish and fill the dish with hot water until it reaches about halfway up the sides of the springform pan.

Carefully pour the cheesecake filling onto the cooled crust.

Gently tap the pan on the counter to release any air bubbles.

Bake for about 1 hour, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door ajar for about an hour.

Remove the cheesecake from the water bath and let it cool completely on a wire rack.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.