For the crust:

1. Preheat your oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, ground gingerbread cookies, sugar, cinnamon, and nutmeg.
3. Stir in the melted butter until the mixture is well combined and the crumbs are evenly moistened.
4. Press the crumb mixture into the bottom of the springform pan to form an even crust.
5. Bake the crust for 10-12 minutes until golden and set. Remove from the oven and let it cool while you prepare the filling.

For the cheesecake filling:

1. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
2. Add the sour cream, granulated sugar, and brown sugar. Beat until the mixture is well combined and smooth.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the vanilla extract, ground ginger, cinnamon, nutmeg, and cloves. Mix until smooth and fully incorporated.
5. Gently fold in the heavy cream until the filling is silky and creamy.
6. Pour the cheesecake filling over the cooled gingerbread crust, smoothing the top with a spatula.

Baking:

1. Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center is still slightly wobbly.
2. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracks.
3. After the hour, remove the cheesecake from the oven and let it cool to room temperature.
4. Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully.

For the topping:

1. Before serving, top the cheesecake with a dollop of whipped cream.
2. Garnish with a sprinkle of cinnamon or crushed gingerbread cookies for added flavor and festive appeal.