In a large mixer, beat together cream cheese and sugar until smooth. Mix in vanilla extract and eggs. Beat in pumpkin, cinnamon, cloves, nutmeg, ginger, and espresso powder until smooth. Pour mixture on top of baked crust. Bake for 50-55 minutes, or until filling is set. Cheesecake is ready to come out of the oven when the center still wobbles very slightly (the residual heat in the cheesecake will continue to bake it once out of the oven).
Allow to cool completely to room temperature in pan before chilling in refrigerator until ready to serve. It is very important the cheesecake is completely cool or moisture will form on the top of the cheesecake (which means the powdered sugar part of the garnish will dissolve and leave a mess).
When cheesecake is cool and the top is dry, lay strips of wax paper across the surface on the cheesecake in even stripes. Sift powdered sugar over the top to form a thin layer. Remove wax paper strips carefully. Place whipped cream on the center of the cheesecake, sprinkle with cinnamon, and garnish with cinnamon sticks.