Preheat oven to 350* Crush graham crackers and mix together with brown sugar and cinnamon. Add the butter and combine. Press into the bottom and up the sides of a springform pan. .
In a small bowl, whisk together the flour, cinnamon, nutmeg and cloves. Beat together one brick of cream cheese , flour mixture and 1/2 cup sugar.
Add 2 eggs and beat for 30 seconds. Scrape sides. Add remaining egg + egg yolk and beat 30 more seconds. Scrape down sides.
Add sour cream, pumpkin and vanilla and mix just until combined. Pour pumpkin cheesecake batter on top of crust. Place in water bath and bake 70-80 minutes until it still wobbles slightly when nudged. Let cool on counter 2-3 hours. Refrigerate 3+ hours.