Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside of the pan in heavy-duty aluminum foil to prevent water from entering during the water bath.
Step 2: Combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
Step 3: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the pumpkin puree, vanilla, and spices, mixing until fully combined.
Step 4: Add eggs one at a time, beating on low speed just until combined. Avoid over-mixing to prevent air bubbles in your midnight pumpkin cheesecake recipe.
Step 5: Pour the batter over the crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
Step 6: Bake for 70-75 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 7: Remove from the water bath and refrigerate for at least 6 hours, preferably overnight, before serving.