1. Begin by preparing the crust. In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are well-coated.
2. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure it’s tightly packed. Refrigerate for at least 30 minutes to set.
3. For the filling, in a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
4. Add in the pumpkin puree, granulated sugar, vanilla extract, cinnamon, nutmeg, and cloves. Continue to beat until all ingredients are well combined.
5. In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
6. Gently fold the whipped cream into the pumpkin mixture, ensuring a light and airy filling.
7. Spoon the filling over the prepared crust, smoothing out the top with a spatula.
8. Cover and refrigerate for at least 4 hours, or overnight for best results.
9. Before serving, carefully run a knife around the edge of the pan to release the cheesecake.

A tip from my kitchen: If you ever find yourself short on time, pop the cheesecake into the freezer for a quick chill. Just remember to let it sit at room temperature for a few minutes before serving.