Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray a 10-inch springform pan with nonstick cooking spray.

Pulse crackers, sugar, and spices in food processor until evenly ground.

Drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and spread into even layer. 

Bake about 15 minutes or until lightly browned. Cool on wire rack while you prepare the filling. 

Bring a pot of water to simmer. You will use this for the water bath. 

Beat cream cheese at medium speed until soft and creamy. Scrape down the bowl with a rubber spatula. Add the sugar, spices and salt. Beat until well combined. Scrape down the bowl.

Add the pumpkin and vanilla and beat at medium speed for about a minute. Scrape the bowl. Add the eggs one at a time and beat for a few seconds after each addition. Scrape the bowl and beat until the eggs are completely blended. 

Add the sour cream and stir by hand or beat at low speed until combined. Scrape down the bowl again to incorporate all of the batter. 

In order to make the springform pan leak-proof, place it in an oven-proof bag. You can use either a turkey bag or a crockpot liner. Roll the excess of the bag up so it comes to the edge of springform pan and tie it in a knot to secure it. If you don’t have a oven proof bag you can wrap the outside of the springform in aluminum foil.

Pour the batter into the springform. Set the springform pan inside a larger pan, such as a roasting pan in. Pour the hot water into the larger pan. The water should reach about half way up the side of the springform. Do not get any water inside the springform. 

Bake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant read thermometer it should read 145 to 150°F.

Cool the cheesecake (while still in the water bath) on wire rack.

When the water cools down, remove the springform pan from the water bath and allow the cheesecake to cool down on the counter until it reaches room temperature. 

Place in the refrigerator for 4 to 6 hours to let it set up completely. 

Combine all the ingredients for the topping and whip on medium high speed until thick and creamy. Serve the cheese cake with a dollop of sweet cream topping.