Preheat the oven to 350°. Grease a springform pan evenly and generously with butter. Wrap the outside of the pan in foil to prevent leaking.
In a large bowl, mix the graham cracker crumbs, white sugar, nutmeg, and cloves. Add the melted butter and mix well. Pour into springform pan and press down so the crumbs hold together. Bake for 10 minutes.
While crust is baking, beat the brown sugar and cream cheese in a stand mixer on medium until smooth, about 2 minutes. Add the warm pumpkin puree, spices, and salt. Mix on medium until smooth, about 3 minutes. Add the beaten and warmed eggs and mix on low until incorporated, about 10 seconds. Fold any remaining egg into the batter with a spatula.
Pour batter into the prepared crust. Fill a cake pan with water and place on the bottom rack of oven. Place the cheesecake pan on the middle rack above water and bake for 60 minutes or until center no longer wiggles.
Turn off the oven and crack the door. Let the cheesecake cool for 30 minutes inside the oven. Then remove the sides of the pan and refrigerate at least 1 hour before serving. Serve topped with whip cream if desired.