First, Make The Graham Cracker Crust:

1. Preheat The Oven To 325 degrees F and arrange the racks of the oven so one rack is in the center, with another rack below it. Line a 9-inch springform pan with parchment paper on the base and around the sides. Cut 2-3 strips of parchment the depth of the pan and set aside. Then, cut a square of parchment just a bit larger than the circle base. Place the parchment square over the base and secure the ring around it, trapping the parchment on the bottom. (Pressing down while you close the ring can help keep the parchment straight.) Then, use the strips of parchment to line the sides, using a little softened butter or oil to help the parchment stick to the sides as needed. 
2. In a food processor or large bowl, combine gluten-free graham cracker crumbs, sugar, cinnamon, ginger, and melted butter. Pulse or stir until the mixture is well combined and the crumbs are evenly coated with spices and butter.
3. Pour the crumb mixture out into a 9-inch springform pan. Use the back of a measuring cup or your fingers to pat the crumbs into an even layer and about 1 inch up the sides of the pan.
4. Bake the crust 10 minutes while you mix up the filling.

Then, Make The Pumpkin Cheesecake Filling:

1. In a large bowl or stand mixer, combine the softened cream cheese, brown sugar, and sugar. Beat 2-3 minutes with a hand mixer or stand mixer, or until light and fluffy and the sugar is mostly dissolved.
2. Add eggs one at a time to the cream cheese mixture, beating to incorporate each egg fully before adding the next egg.
3. Beat in the sour cream, then the vanilla extract, cornstarch, cinnamon, ginger, nutmeg, cardamom, and cloves. Mix until smooth and combined, scraping down the sides of the bowl as needed.
4. Lastly, mix in the pumpkin puree, and mix until just combined. Stop the mixer and scrape down the edges with a spatula, making sure that the filling is fully combined.
5. Pour the pumpkin cheesecake filling into your baked crust and smooth the surface. (It will fill the pan almost to the top)

Bake & Cool The Cheesecake:

1. Fill a 9×13″ baking dish with 2 inches of warm water and place on a lower rack. (The steam this creates will help prevent cracks in your cheesecake.)
2. Place the springform pan on a baking sheet in case of spills, then place in the oven on the center rack.
3. Bake cheesecake about 1 hour 10 minutes (70 minutes), or until the outer 2 inches are set and the center jiggles slightly. (Try not to over-bake!)
4. Turn off the oven and crack the oven door open. Leave the cheesecake in the oven for 30 minutes with the heat off and the door open to finish cooking.
5. Remove from the oven and run a thin, sharp knife around the edge of the cheesecake. Let sit at room temperature another 30 minutes.
6. Transfer to the refrigerator and chill uncovered for at least 4 hours, or until completely chilled through and set.
7. Remove the collar of the springform pan, then decorate the full cheesecake or individual slices as desired.