Preheat oven to 350°F (175°C).

Wrap springform pan with foil.

Combine graham crackers, sugar, and cinnamon in a processor until finely ground.

Drizzle melted butter over the graham cracker mixture.

Blend until crumbs stick together.

Press crumbs onto the bottom of the springform pan.

Bake crust for 10 minutes.

Cool crust completely.

Beat cream cheese and sugar until smooth and fluffy.

Beat in eggs one at a time.

Add pumpkin, whipping cream, vanilla, cinnamon, ginger, nutmeg, and allspice and cloves.

Beat until just blended.

Pour filling into prepared crust.

Place springform pan in a roasting pan.

Add water to the roasting pan until it comes halfway up the sides of the springform pan.

Bake for 1 1/2 hours, until slightly puffed and softly set.

Cool in pan.

Refrigerate overnight.

Cut around the sides of the pan to loosen the cake.

Release the pan sides.

Cut into wedges and serve.