Preheat the oven to 325°F (163°C). Lightly coat the bottom and sides of a 9-inch springform pan with nonstick spray. In a food processor, pulse the graham crackers, pecans, sugar, ginger, cinnamon, and cloves until finely ground. Transfer the mixture to a bowl, stir in the melted butter, and mix until evenly moistened. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a glass or ramekin. Bake for approximately 15 minutes, or until the edges are lightly browned and fragrant. Remove from the oven and allow to cool on a wire rack.

Line a baking sheet with three layers of paper towels. Spread the pumpkin evenly over the towels. Cover with another three layers of paper towels and press firmly to remove excess moisture. Carefully peel back the top towels and fold the bottom layers over the pumpkin to remove additional moisture. Repeat if necessary. Set aside.

In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for approximately 1 minute, until smooth. Scrape the sides and bottom of the bowl, then add one-third of the sugar-spice mixture. Mix on medium-low speed until incorporated. Repeat this process twice more, scraping the bowl after each addition.

Add the prepared pumpkin purée and vanilla extract; beat on medium speed until well combined, about 45 seconds. Add three eggs, mix until fully incorporated, then scrape down the bowl. Add the remaining two eggs and continue mixing on medium-low speed. Finally, add the heavy cream and bourbon and mix on low speed until just combined. Stir the mixture one last time by hand to ensure even consistency.

Wrap the cooled springform pan with a double layer of heavy-duty aluminum foil to prevent water leakage. Place the pan into a large roasting pan. Pour the cheesecake filling into the crust and smooth the surface. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Carefully transfer to the oven and bake for approximately 1 hour and 30 minutes, or until the center of the cake wobbles slightly when shaken and the internal temperature reaches 145–150°F (63–65°C).

Remove the roasting pan from the oven and place it on a wire rack. Run a thin knife around the edges of the cheesecake to loosen it from the sides of the pan. Allow the cake to cool in the water bath until the water is lukewarm, approximately 45 minutes. Remove the springform pan from the water, discard the foil, and allow the cheesecake to cool at room temperature for an additional 2–3 hours. Once cooled, wrap the cheesecake with plastic wrap and refrigerate for at least 4 hours, or up to 3 days.

In a stand mixer fitted with the whisk attachment, combine the heavy cream, sour cream, brown sugar, and salt. Cover and refrigerate for at least 4 hours, stirring once or twice during chilling to ensure the sugar dissolves. When ready to serve, add the bourbon and whisk on medium speed until small bubbles form around the edges. Increase the speed to high and whip until soft, fluffy peaks form, approximately 1 minute.

Carefully slide a thin spatula between the crust and the bottom of the pan to release the cheesecake. Transfer the cake to a serving platter. Allow to stand at room temperature for 30 minutes before slicing. Serve with a generous dollop of the brown sugar bourbon cream.