Preheat oven to 350. Cover the bottom and sides of a 10-inch springform pan with aluminum foil. 

Pulse the gingersnaps in a food processor until no large pieces remain. Add the cinnamon and ginger and pulse a few more times. Pour in the butter while the processor is running and mix until blended. Press the mixture into the bottom of the springform pan and up the sides. Bake until golden brown about 10 minutes. 

Remove from the oven and cool on a wire rack. 

Heat a pan of water to boil. Beat cream cheese until smooth and fluffy, making sure no lumps appear. Mix in sugar until well blended. Add the pumpkin, cinnamon, ginger, nutmeg, cloves and salt. Mix until well blended. Add in the eggs one at a time until just blended. Mix in vanilla. Stir in flour until just blended. Pour the filling into the springform pan. Place the boiling water into a baking dish. 

Place the pan with the boiling water on the rack under the cheesecake and bake the cheesecake for 1 hour and 20 minutes, rotating halfway through. Bake until the middle has just a slight wiggle to it. Turn the oven off and open the oven door slightly. Leave the cake in the oven for 45 minutes, then remove to cool completely on a wire rack. When cake is completely cool, cover and refrigerate overnight.