Preheat oven to 325 degrees.
In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
Add sugar and beat on high for an additional 3 minutes.
Add vanilla extract and salt and mix until just combined.
Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
Add sour cream and mix until combined.
Add heavy cream and mix until combined.
Add 3 cups of cheesecake mixture on top of cooled crust. Place in the freezer for 15 minutes.
While that is in the freezer, prepare the pumpkin portion of the cheesecake.
Add pumpkin, cinnamon, cloves and nutmeg to the mixture. Mix until combined.
Remove 1 cup of this pumpkin mixture and set aside. (Otherwise you will have too much and it will overflow).
Once the bottom layer has been in the freezer for 15 minutes, take it out and add remaining pumpkin mixture.
Wrap the outside of your springform pan in aluminum foil.
Place cheesecake pan onto a baking sheet and prepare a water bath.
Carefully pour water onto the baking sheet. Fill until the water is about halfway up the side of the baking sheet.
Carefully place baking sheet into the oven and bake for 90 minutes.
After 90 minutes, turn the oven off and crack the door open 1 inch.
Leave the cheesecake in the oven like this for another 60 minutes.
After the hour, take the cheesecake off of the baking pan and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
Place in the refrigerator for 4 hours.