Preheat the oven to 350°F. Mix the Biscoff crumbs with melted butter and brown sugar until the crumbs are evenly coated. Press this mixture into the bottom and sides of a 9- or 10-inch springform pan.

Bake for 10 minutes to set the crust. Allow it to cool while you prepare the filling. Reduce the oven temperature to 325°F.

Beat the cream cheese and sugar in a large bowl until smooth, about 3-4 minutes on medium speed.

Incorporate pumpkin puree, sour cream, flour, vanilla extract, cinnamon, ginger, nutmeg, and cloves into the mixture. Blend thoroughly, making sure to scrape the bowl’s bottom and sides.

Add eggs, mixing on low speed just until combined. Pour the filling into the prepared crust.

If using a water bath, wrap the bottom of the springform pan in a slow cooker liner or heavy-duty aluminum foil. Place the pan in a larger roasting pan and fill it with hot water to at least an inch high.

Bake for 60 minutes, until the edges are set but the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 45 minutes to cool gradually.

Remove the cheesecake from the oven (and the water bath, if used) and cool on the counter until it reaches room temperature. Refrigerate for at least 4 hours or overnight before serving with whipped cream swirls.

Beat heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Pipe decorative swirls on top of the chilled cheesecake before serving.