1. Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.

2. In a bowl, mix graham cracker crumbs and melted butter until combined.

3. Press mixture into the bottom of the pan to form a crust and set aside.

4. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

5. Add eggs one at a time, mixing well after each addition.

6. Stir in sour cream, vanilla extract, cinnamon, nutmeg, and cloves.

7. Pour the cheesecake batter over the crust and smooth the top.

8. Bake for 55–65 minutes or until the center is just set but slightly wobbly.

9. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.

10. Refrigerate for at least 4 hours or overnight.

11. Top with cranberry sauce or compote before serving.

12. Garnish with sugared cranberries and rosemary for a festive finish.