Crust: Preheat oven to 325° with rack at lower-middle position. Butter a springform pan. Pulse crackers, sugar, and spices in food processor, 15 two-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into pan and spread into even layer. Use flat-bottomed glass, press crumbs to tap bottom evenly, then use a soup spoon for edges. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

Filling: Bring about four quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. Dry pumpkin on towels.

In standing mixer with flat beater, beat cream cheese at medium speed to break up and soften slightly, about one minute. Scrape beater and bowl with rubber spatula. Add one third of sugar mixture and beat at medium-low speed about one minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and vinegar and beat at medium speed about 45 seconds; scrape bowl. Add half of eggs and beat at medium-low until incorporated, about one minute; scrape bowl. Add remaining eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

Wrap pan with crust with doubled layer heavy-duty foil; set in roasting pan. Pour filling in and smooth surface; set in oven and pour enough boiling water to come up about halfway. Bake until center of cake is slightly wobbly, and center registers 145° to 150°, about an hour and a half. Set roasting pan on wire rack and use paring knife to loosen sides. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, set on wire rack; cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least four hours or up to three days.

Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.