Step 1: Preheat your oven to 325°F (165°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter; press the mixture firmly into the bottom of the prepared pan.
Step 3: Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
Step 4: In a large bowl, beat the softened cream cheese with the granulated sugar and brown sugar until completely smooth and creamy.
Step 5: Add the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt, mixing until the colors are fully blended.
Step 6: Add the eggs one at a time, beating on low speed just until incorporated; do not overmix.
Step 7: Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.
Step 8: Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
Step 9: Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours before slicing into squares.