Bring the oven temperature down to 325°F (160°C).
Prepare all of the filling ingredients. Wrap the springform pan in aluminum foil to make sure no water can get into the pan. Place it in a roasting pan.
Bring a pot of water to a boil. In a medium bowl, lightly beat the eggs.
In a bowl of a stand electric mixer, beat the cream cheese. Add erythritol and mix well. Scrape the sides of the bowl as needed.
With the mixer on, slowly beat in sour cream and heavy cream, then add the pumpkin puree, eggs, spices, salt, and vanilla extract until just combined. Pour into the cooled crust.
Place the roasting pan in the oven and pour boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
Bake until the outside of the cheesecake sets, but the center is still wobbly; about 1 hour 45 minutes.
Turn the oven off and open the door for a couple of seconds, just to let some heat out.
Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack.
Run a knife around the edges, cover and refrigerate for at least 8 hours or overnight.
Serve with some roasted almonds and a dollop of whipped cream.