Preheat oven to 325°F. Brush bottom and sides of a 10-inch springform pan with 1 tablespoon melted butter. Set aside.

In a large bowl, stir together graham cracker crumbs, gingersnap crumbs, 1/2 cup sugar, salt and remaining 12 tablespoons melted butter until evenly moistened.

Press crumbs firmly and evenly into the bottom and up sides of prepared springform pan.

Bake in preheated oven 18-20 minutes until golden brown. Remove from oven and cool on a wire rack. Do not turn the oven off.

In a large bowl with a hand mixer or bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until fluffy.

Add 2 1/2 cups granulated sugar. Beat until light and fluffy, scraping down the sides occasionally.

Add sour cream and pumpkin puree. Beat to combine.

Add eggs and vanilla bean paste and mix until well combined. Scrape down sides and bottom of bowl and beat again until very smooth.

Add cinnamon, ginger and cloves. Beat one last time to incorporate.

Bring a large kettle of water to boil. While the water boils, wrap the outside of the springform pan tightly with a double layer of heavy duty foil. Place wrapped springform pan into a roasting pan.

Scrape batter into cooled crust. Place into oven and carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.

Bake for 2 hours. Turn oven off and leave cheesecake in oven for 1 hour longer.

Remove cheesecake from oven and from roasting pan.

Cool completely on a wire rack. Cover and refrigerate at least 8 hours.

In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment beat together heavy cream and remaining 3 tablespoons granulated sugar until firm peaks form.

Remove cheesecake from refrigerator 30 minutes before serving.

Next, remove sides of springform pan and generously spread whipped cream over top of cheesecake and sprinkle with pecans.