Heat oven to 350 degrees. For crust, mix gingersnap crumbs and melted butter in small bowl. Press over bottom of a well-buttered 9 inch springform pan. For cheesecake layer, beat cream cheese, eggs, sugar, and bourbon in large bowl of electric mixer until smooth. Pour over crust. Bake until set, 20 to 25 minutes. Cool on wire rack. For pumpkin layer, mix gelatin and water in small dish; let stand until softened. Mix pumpkin, egg yolks, 1/2 sup of the sugar, milk, cinnamon, ginger, salt, and cloves in medium saucepan. Cook, stirring constantly, over medium heat until mixture just starts to boil. Remove from heat and stir in softened gelatin until dissolved. Let cool to room temperature. Whip cream in small bowl of electric mixer until frothy. Beat in remaining 2 tablespoons sugar and bourbon until soft peaks form. Fold cream mixture into cooled pumpkin mixture. Pour over cheesecake layer. Refrigerate until set, at least 4 hours or overnight. Serve garnished with additional whipped cream and gingersnaps, if desired.