Meanwhile, make the cheesecake.
In a medium/large bowl with an electric mixer, beat together the cream cheese and sugar.
Add the eggs, one at a time, scraping down the edges as you go and beating to combine completely.
Add the vanilla and pumpkin puree, and beat well to combine.
Add the cinnamon, nutmeg, ginger, cloves, and salt, and stir well to combine.
Pour cheesecake mixture over the crust.
Bake in the preheated oven for 30 minutes. Note: you will now make the crumb topping and add it after the cheesecake has baked for 30 minutes, and then continue baking.