Preheat oven to 350. Using heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust:
Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9" spring form pan. Evenly spread across the bottom of pan and up the sides about 1–1 ½ inches.

To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.

With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.

With the mixer running, slowly add in white chocolate.

Pour mixture on top of the crust.

For waterbath:
Place cheesecake pan inside of a larger pan. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 ½ to 2 inches.

Bake for about 50 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.

When it's done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours.

Top however you like. I use sweetened whipped cream, jarred caramel sauce, and caramelized Pecans.

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Source: Sara

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