Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed gingersnap cookies, melted butter, and brown sugar. Mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Add sour cream, granulated sugar, eggs, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Mix until fully combined and smooth.

Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Before serving, top with whipped cream and sprinkle with crushed gingersnap cookies.