In a 9 inch round spring form pan, add gingersnap cookie crumbs and melted butter. Mix with a spoon until well combined. Press into the bottom and up the sides of the pan about 1 to 1/12 inches. Bake at 325F for 10 minutes. Remove and let cool.
Pumpkin Swirl Cheesecake Batter
Meanwhile, in a large mixing bowl, combine cream cheese, eggs, vanilla, 3/4 cup of sugar. Beat on low for 1-2 minutes. Remove 1 1/2 cups of the batter, put it into a separate bowl and set aside.
Add pumpkin puree, remaining 1/4 cup of sugar, cinnamon, nutmeg, and cloves to the remaining cheesecake batter.
Pour the pumpkin cheesecake batter into the cooled gingersnap crust. Spoon some of the white cheesecake batter onto 6 sections of the pumpkin cheesecake. Make swirls: Dip a knife in a straight horizontal line from one side of the cake to the other four times about 2 inches apart. Repeat from top to bottom.
Bake the swirled cheesecake on 325F for about 55-60 min. on the middle rack position in the oven. Place a pan of water on the rack underneath the cake to help avoid cracking. Let the cake cool for 40 minutes or longer before moving to the refrigerator to get cold.