Make the crust: in a medium mixing bowl combine ginger snap cookie crumbs, brown sugar, and melted butter. Stir together until combined.
Press the mixture into the bottom of a 9-inch cheesecake pan or spring form pan. Make sure to firmly press to make the crust compact, as not to crumble when the cheesecake is complete. Set aside in the refrigerator while you prepare the rest of the no-bake cheesecake.
In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in the thawed whipped topping. Spoon the cream cheese mixture into prepared pan (remember it’s in the fridge).
Refrigerate 3 hours or until firm, meanwhile prepare if you would like the Pumpkin Spice Caramel. If you want to just use store bought caramel sauce you may, but trust me the Pumpkin Spice Caramel Sauce is TOTALLY worth the minimal, 10-minute effort.
Add all of the caramel sauce ingredients, except for pumpkin pie spice in a medium sauce pan, and heat over medium-low heat. Let it cook, while constantly whisking it, for about 5-7 minutes. That is until it starts to become thicker. Turn off heat, and whisk in the pumpkin pie spice, whisk until well combined. Store in jar or serve warm.
Once ready to serve, cut a slice, drizzle with Pumpkin Spice Caramel and sprinkle with ginger snap cookie crumbs. Immediately devour.