Mix graham cracker crumbs and melted butter together. Press into a 9-inch springform cheesecake pan evenly using a flat-bottomed object like a measuring cup.
In a large bowl, mix the cream cheese together until smooth.
In a small bowl, whisk together the pumpkin puree and cornstarch until the cornstarch is fully dissolved. Mix it into the bowl with the cream cheese.
Mix in the remaining ingredients (sugar, coconut oil, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and cloves.) You can use an electric hand mixer on low or mix by hand - either way, don't overmix, just mix until everything is incorporated.
Pour the pumpkin cream cheese mixture into the pan and spread out evenly. Give the pan a few gentle taps on the counter to fill in any gaps.
Bake for 1 hour. The cheesecake will still be jiggly, especially in the middle, but it will get firm when it sets in the fridge.
Let cool on the counter for 2-3 hours. Then place in the fridge for at least 10 hours (or overnight, ideally.)