Preheat oven to 350°F.

Mix spices together in a small bowl.

Cut butter into pieces, place in a large bowl, and melt in microwave. If graham crackers aren't already crushed, put in a plastic bag and crush using your hand or a rolling pin. Combine crumbs, sugar, and melted butter until well-blended and crumbly. Then press into the bottom and about 1 inch up the sides of a 9-inch springform pan, pressing down firmly. Put pan on a baking sheet, and bake crust in oven for 10 minutes. Let cool, re-pressing crust down if desired (a flat-bottomed measuring cup with straight sides works well for this).

In the bowl of a stand mixer, beat together cream cheese and sugar until fluffy. Add eggs, one by one, then add in vanilla. When well combined and smooth, mix in the spices. Pour cream cheese mixture on top of chocolate and spread as evenly as possible.

Bake on baking sheet for about 50 minutes. You'll know it's done when you can gently shake the pan and it appears set. Turn off the oven and set the oven door ajar. Let cool in oven 15 minutes, then remove pan to a wire rack. Gently run a knife around edge of the springform ring and cool completely on the counter, then move to refrigerator for a minimum of 4 hours to set.

When ready to serve, take out the chocolate you saved. Pop it in the microwave for 20 seconds or so, and stir to make sure it has fully melted. Pour on top of the whole cheesecake, or drizzle on individual slices.