Line a 8″x8″ glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.
Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. Cook for 10 minutes. Remove and set aside. Reduce heat to 325 degrees.
In a bowl beat softened cream cheese until smooth. Beat in sugar, sour cream, heavy cream, vanilla, eggs, pumpkin, cinnamon, nutmeg and cloves. Beat until smooth and creamy.
Pour mixture onto gingersnap crust.
In another bowl combine flour and brown sugar. Using a pastry cutter cut cold butter into the mixture until crumbly.
Sprinkle mixture over the top of the cheesecake. Bake at 325 degrees F for 40 - 50 minutes or until the center is set. If a knife inserted comes out mostly clean you are good to go.
Allow to cool on a cooling rack for about 40 minutes. Cover and refrigerate until chilled through, about 2 hours.
Cut, drizzle with caramel sauce and serve.
Notes
If you end up with lumps in your cheesecake you can transfer the mix to a food processor and pulse a couple of times until smooth. You want it to be smooth because the lumps won't dissolve when you bake it. Nutrition information for estimation purposes only.