Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.

In a bowl, mix the crushed Oreo cookie crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.

Using a hand mixer or stand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves to the cream cheese mixture. Continue mixing until fully combined and smooth.

Fold the sour cream and roughly chopped Oreos into the batter, ensuring the Oreo pieces are evenly distributed.

Pour the cheesecake filling over the chilled Oreo crust in the springform pan, smoothing the top with a spatula.

Place the pan on the center rack of the oven and bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool gradually for 30 minutes. Then transfer the cheesecake to a wire rack to cool completely at room temperature.

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and enhance the flavors.

Before serving, top the cheesecake with whipped cream and garnish with additional Oreo crumbs or whole Oreos, if desired.