Pumpkin Cheesecake

For the Crust - Adjust oven rack to middle position and preheat oven to 350°F (175°C).

For the Crust - In a small bowl, combine cookie crumbs, melted butter, brown sugar, salt, cinnamon and cloves, stirring until crumbs are thoroughly saturated with butter.

For the Crust - Press mixture onto bottom and up sides of 9-inch springform pan, leaving 1/2 inch from top of pan. Line exterior of pan with foil.

For the Crust - Bake crust until golden, 10 to 12 minutes. Transfer to cooling rack and cool completely, 15 to 20 minutes.

For the Filling - Place clean kitchen towel in roasting pan. Set tea kettle or pot of water to boil.

For the Filling - In bowl of stand mixer or large bowl, whip egg whites and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add 1/2 cup (100g) sugar and continue whipping until stiff peaks form, 1 to 2 minutes longer. If you used the stand mixer bowl, transfer whites to separate bowl.

For the Filling - With paddle attachment, beat cream cheese, remaining 1/2 cup (100g) sugar, and egg yolks on medium speed until smooth, about 2 minutes. Add the flour, orange zest, cinnamon, ginger, and cloves, and beat until fully incorporated, about 30 seconds. Add the pumpkin purée, sour cream, and vanilla and continue beating until creamy and smooth, about 2 minutes longer, scraping down sides and bottom of bowl with rubber spatula as necessary.

For the Filling - Stir 1/3 of egg whites into cream cheese mixture, then gently fold in remaining egg whites.

For the Filling - Scrape batter into cooled crust and place in prepared roasting pan. Pour hot water into pan. Bake until cheesecake is set but still a bit wobbly in the center, 75 to 90 minutes. Transfer roasting pan to cooling rack and allow cheesecake to sit in pan 30 minutes.

For the Filling - Remove cheesecake from roasting pan and gently set on cooling rack. Cool completely in pan, 1 to 2 hours. Refrigerate cheesecake until completely chilled and set, at least 3 hours.

For the Spiced Walnuts and Assembly - While the cheesecake cools, adjust oven rack to middle position and preheat oven to 300°F (150°C). Line baking sheet with parchment paper.

For the Spiced Walnuts and Assembly - In a medium bowl, whisk egg white, orange juice, and salt to combine. Add nuts and toss to coat. Using a colander, drain nuts.

For the Spiced Walnuts and Assembly - In a second medium bowl, combine sugar, cinnamon, ginger, and cloves. Add nuts and toss to coat. Arrange in single layer on prepared baking sheet and bake until crisp, 30 to 40 minutes.

For the Spiced Walnuts and Assembly - Transfer to cooling rack and cool completely, about 30 minutes. Break nuts apart and coarsely chop.

For the Spiced Walnuts and Assembly - Heat syrup in microwave for 20 seconds. Brush over cooled cheesecake and sprinkle with nuts. Serve.