Preheat oven to 350°F/180°C. 

Grease the sides and bottom of a 9-inch/23 cm spring form pan.  Add a circle of parchment paper to the bottom of the pan and wrap the outside with foil. This will prevent any moisture getting into the cheesecake.

Add the graham crackers to food processor and blend until they are crumbs.  With the processor running drizzle in butter until well mixed and there are no lumps.

Press the cracker crumbs into the base of the pan, not up the sides. Press firmly until even. 

In medium bowl whisk the pumpkin puree with the cinnamon, ground ginger and cloves and nutmeg.

To a mixer (or a large bowl to use a hand mixer) add the cream cheese and sugar. Mix on low until the sugar is combined. While mixing the cream cheese add the cream, then the pumpkin mix and vanilla. Mix in the eggs one at at time. Don’t over beat, stop when everything is well combined. 

Place the springform pan in a deep/high-sided roasting dish and fill the springform pan with the batter. 

Open the oven and pull out the rack, place the roasting pan (with the cheesecake pan inside) on the rack and add hot water to the roasting pan until it reaches half way up the side of the springform pan. Be careful to not get any water in the cheesecake.

Bake for 1 hour, then turn off the oven and leave for 1 more hour without opening the door. This helps prevent cracking. The cheesecake should have pulled away from the sides of the pan.

Carefully remove from the roasting pan from the oven, then lift the cheesecake out onto a towel and remove the foil, there will be water in the foil. 

Place the cheesecake onto a cooling rack and allow to cool for 2 hours in the pan until it is room temperature. 

Refrigerate for at least 4 hours to overnight in the pan, uncovered. 

Roast pecans on a baking sheet at 350°F/180°C for 8 minutes, allow to completely cool. 

Serve topped with pecans, chocolate and caramel sauce.