Preheat oven to 325°F (165°C).

In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add pumpkin puree, eggs, cinnamon, nutmeg, cloves, allspice, and ginger. Mix until well combined.

Pour the filling over the crust in the springform pan.

Bake for 1 hour and 30 minutes, or until the center is set and the top is lightly browned.

Remove from the oven and let it cool completely.

Refrigerate for at least 4 hours, or overnight, before serving.

Serve chilled with whipped cream and drizzle with caramel sauce.