For the base:
Preheat oven to 350 degrees F. Grease an 8 inch spring form pan and set aside.
Combine te digestive biscuits, melted butter and cinnamon. Stir well to combine. Press the crumbs into the base of the spring form pan. Bake for about 8 - 10 minutes or until set. Remove from oven and leave to cool.
For the cheesecake:
In a small bowl combine the sugar, cinnamon, cloves, nutmeg, ginger and salt. Stir to combine and set aside.
In the bowl of your electric mixer, add the cream cheese and beat on high speed for a minute until smooth. Add the sugar and continue mixing until smooth and completely combined, about 2 -3 minutes. Beat in the eggs one at a time, mixing well after each addition. Beat in the pumpkin puree and vanilla extract until combined.
Evenly pour filling over the baked base.
Bake the cheesecake in a preheated 350 degree F oven for around 30 minutes. Reduce heat to 325 degrees F and continue baking for an extra 10 - 15 minutes or until it's set but a little wobbly in the middle. Remove from oven and place on a wire rack to cool completely.
For the cream layer:
In a large mixing bowl, combine the cream, sugar and vanilla. Stir to combine. Beat on high speed until thick and fluffy.
Evenly spread the the whipped cream over the cheesecake.
For the meringue:
In the bowl of your electric mixer, beat the eggs whites on high until foamy. Add the cream of tarter and continue to beat until soft peaks form. Gradually beat in the sugar until stiff peaks form.
Dollop the meringue over the top and spread out evenly leaving peaks of meringue. Use a kitchen torch to torch the top of the meringue.
Set in the fridge for at least 6 hours before serving.