Instructions: Prepare Gingersnap Crust: Combine the crumbs and butter, stirring well. Firmly press the mixture evenly on the bottom and 1 inch up the sides of a 10-inch springform pan. Bake at 350 degrees for 5 minutes.

Beat the cream cheese on high speed of an electric mixer until light and fluffy. Gradually add the brown sugar, cinnamon, cloves and 1/2 teaspoon nutmeg, beating well. Add the eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Pour into Gingersnap Crust. Bake at 350 degrees for 45 minutes. Remove from the oven and let cool on a wire rack in a draft-free place.

Cover the cheesecake and chill at least 8 hours. Garnish with whipped cream and sprinkle with nutmeg, if desired.

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