Preheat oven to 350°F (175°C). Pulse gingersnaps into fine crumbs. Mix with melted butter, brown sugar, and salt. Press firmly into bottom and 1 inch up sides of a 9-inch springform pan. Bake 10 minutes. Cool completely. Wrap outside of pan tightly in heavy-duty aluminum foil.

Reduce oven temperature to 325°F (160°C). In a large stand mixer fitted with paddle attachment, beat softened cream cheese, brown sugar, and white sugar on medium-low speed for 2 minutes until smooth and lump-free.

Beat in pumpkin puree, sour cream, vanilla, flour, cinnamon, ginger, nutmeg, cloves, and salt on low speed just until combined.

Add eggs one at a time, mixing on lowest speed just until each egg yolk disappears. Do not overmix.

Pour batter into prepared crust and smooth top with an offset spatula. Place springform pan inside a large roasting pan. Pour boiling water into roasting pan until it reaches halfway up sides of springform pan.

Bake at 325°F (160°C) for 65 to 75 minutes until edges are set and center has a slight, gentle jiggle.

Turn off oven. Crack oven door open 1 inch with a wooden spoon and let cheesecake rest inside for 1 hour. Cool completely on counter, then chill uncovered in refrigerator for at least 6 hours (preferably overnight).

Whip cold heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Pipe rosettes over chilled cheesecake, drizzle generously with warm salted caramel, and scatter toasted pecans. Slice with a warm knife and serve!