Crust:

1. Place cracker crumbs into a bowl.

2. Add sugar, cinnamon, and butter; stir until well blended.

3. Form around bottom and sides of springform pan.

4. Bake at 350 F for 10 minutes.

5. Cool before filling.

Filling:

1. Ensure that all ingredients are at room temperature.

2. Place a loaf pan or cake pan filled with hot water in the oven; preheat to 350 F.

3. In a small bowl, combine brown sugar, cinnamon,cloves, ginger, and nutmeg.

4. In a large bowl, beat cream cheese until just smooth.

5. Scrape sides of bowl and beaters well; gradually add dry ingredient mixture and beat until smooth and creamy.

6. Beat in eggs and egg yolks one at a time, scraping bowl and beaters after each addition.

7. Add pumpkin; beat until just mixed.

8. Scrape filling into crust; smooth the top.

9. Bake at 350 F for 30 minutes.

10. Reduce heat to 325 F; bake until edges are puffed but center still looks moist and jiggles, 10-15 minutes more.

11. In a medium bowl, whisk together sour cream, light brown sugar, and vanilla until well blended.

12. Scrape sour cream mixture onto top of cheesecake; smooth with spatula.

13. Return to oven and bake 7 minutes.

14. Remove to a rack; cover with a large bowl to insure that the cake cools slowly.

15. Cover; refrigerate for at leas 6 hours.

16. Decorate top with cinnamon stencil just before serving.