Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the crushed Biscoff cookies and melted butter until well mixed.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and nutmeg. Mix until well combined.

Add the eggs one at a time, beating well after each addition until the mixture is smooth.

Pour the cheesecake filling over the prepared crust in the springform pan.

Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.

Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. This helps prevent cracking.

Remove from the oven and refrigerate for at least 4 hours, or overnight.

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Remove the cheesecake from the springform pan and place it on a serving plate.

Spread or pipe the whipped cream over the top of the cheesecake.

Garnish with crushed Biscoff cookies.