Finely grind the gingersnaps.

Mix gingersnap crumbs with sugar.

Add melted butter to the gingersnap mixture and combine thoroughly.

Press the mixture into the bottom of a 9-inch springform pan.

Refrigerate the crust while preparing the filling.

Preheat the oven to 350 degrees F (175 degrees C).

Blend cream cheese, pumpkin, eggs, brown sugar, Frangelico, cinnamon, vanilla extract, ground ginger, nutmeg, and cloves until completely smooth.

Pour the filling into the prepared crust.

Bake for approximately 55 minutes, or until the edges are set and the cake begins to brown.

Blend sour cream, granulated sugar, and Frangelico for the topping.

Pour the topping evenly over the cheesecake while it's still in the oven.

Bake for an additional 10 minutes.

Remove the cheesecake from the oven and cool on a wire rack.

Refrigerate the cheesecake for at least 12 hours before serving.

Let stand at room temperature for 30 minutes before serving.