1. Preheat your oven to 325°F. Grease a 9-inch springform pan or line the bottom with parchment paper.
2. In a bowl, combine the crushed gingersnap cookies with the melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, beating until well combined.
5. Add the eggs one at a time, mixing just until incorporated after each addition.
6. In a separate bowl, combine the pumpkin puree with the cinnamon, nutmeg, ginger, cloves, and salt.
7. Gently fold the pumpkin mixture into the cream cheese mixture, creating a marbled effect with a few swirls.
8. Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
9. Bake for 55-60 minutes, or until the center is set and a slight jiggle remains.
10. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour. This helps prevent cracking.
11. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Remember, patience is key here. Much like the stories my mother would tell as we waited for a cake to cool, the anticipation only adds to the enjoyment.