Crust:

• Preheat the oven to 325°F (165°C).
• In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well-combined and has the consistency of damp sand.
• Press this mixture evenly into the bottom of a 9-inch springform pan.
• Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.

Cream Cheese Layer:

• In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add the egg and vanilla extract, mixing until everything is well incorporated.
• Spread this cream cheese layer evenly over the cooled crust, making sure to cover the whole base.

Pumpkin Cheesecake Layer:

• In a separate bowl, beat together the cream cheese, pumpkin puree, sugar, eggs, vanilla extract, and spices (cinnamon, ginger, nutmeg, and cloves). Blend until the mixture is smooth and luscious.
• Gently pour the pumpkin mixture over the cream cheese layer, spreading it evenly with a spatula if necessary.

Bake:

• Bake the cheesecake for 60-70 minutes, or until the center is set. You can check this by giving the pan a slight jiggle—if the middle is mostly firm with a slight wobble, it’s ready.
• Once baked, turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for about an hour to prevent cracks from forming.
• Refrigerate the cheesecake for at least 4 hours or, even better, overnight.

Topping:

• Just before serving, drizzle a generous amount of caramel sauce over the top of the cheesecake.
• For extra sweetness and visual flair, top with whipped cream.