Baked Pumpkin White Chocolate Cheesecake

Instructions:

1. Preheat oven to 325°F (160°C).
2. Combine gingersnap crumbs, melted butter, and brown sugar in a bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 8-10 minutes until fragrant and toasted, then remove from oven and let cool.
5. Beat softened cream cheese and granulated sugar using an electric mixer until velvety and free of lumps.
6. Fold in pumpkin puree, ground cinnamon, ground ginger, and ground cloves until the color is uniform.
7. Slowly pour in the melted white chocolate while mixing on low speed to ensure a smooth emulsion.
8. Add eggs one at a time, mixing only until just combined.
9. Stir in sour cream and vanilla extract using a rubber spatula until smooth.
10. Wrap the outside of the springform pan with heavy-duty aluminum foil to create a waterproof seal.
11. Place the wrapped pan into a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.
12. Bake for 57 minutes or until the edges are set and the center has a slight jiggle; ensure the internal temperature reaches 160°F (71°C).
13. Remove the pan from the water bath and allow it to cool completely at room temperature.
14. Refrigerate the cheesecake for at least 6 hours before removing the sides of the pan and slicing.