Grind crisp gingerbread cookies into fine crumbs using a food processor or by crushing them in a bag with a rolling pin.

In a medium bowl, combine the cookie crumbs with ground ginger, cinnamon, nutmeg, cloves, and brown sugar. Pour in the melted butter and mix until all crumbs are fully moistened.

Press the crumb mixture evenly into the bottom of a 9-inch springform pan, ensuring it's firm and level.

Pre-bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until slightly crispy, then remove and let cool while preparing the filling.

Ensure cream cheese is at room temperature; in a large bowl, beat the softened cream cheese with a hand mixer until smooth.

Gradually add the granulated sugar and beat until fully incorporated and light, with no lumps.

Add eggs one at a time, beating on low speed after each addition just until combined, avoiding overmixing.

Gently fold in the sour cream, vanilla extract, and optional lemon zest until just blended, being careful not to overbeat.

Pour the cheesecake filling evenly over the cooled gingerbread crust in the springform pan.

For the water bath method, tightly wrap the bottom of your springform pan with aluminum foil to prevent water seepage, then place it inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake in a preheated oven at 325°F (160°C) for 60-75 minutes; the cheesecake is done when the edges are set but the center still jiggles slightly.

For gradual cooling, turn off the oven and leave the cheesecake in the water bath inside the oven with the door propped open for 1 hour.

Remove the cheesecake from the oven and water bath, remove the foil, and let it cool completely on a wire rack at room temperature.

Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.