Preheat Oven to 350˚F.

Pulse graham crackers in a food processor until fine crumbs form.

In a medium bowl, stir together the crust ingredients – graham cracker crumbs, sugar, cinnamon, and melted butter.

Transfer into a 9-inch springform pan with 3' tall walls, pressing crumbs into the bottom and ½' up the sides.

Place on a foil-lined sheet pan and bake at 350˚F for 8 minutes.

Remove from oven and cool to room temperature.

Preheat to 325°F.

In a mixer, beat softened cream cheese and brown sugar on medium speed until light and fluffy (about 5 minutes), scraping down the bowl.

In a separate bowl, whisk together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined.

Add the pumpkin mixture to the cream cheese filling and mix on low speed just until combined.

Transfer the filling into the pre-baked and cooled crust, then tap the pan on the counter 15 times.

Place a loaf pan half filled with hot water in the oven and bake the cheesecake at 325˚F for 50-60 minutes.

Turn the oven off and let the cheesecake cool with the door propped open for 30 minutes.

Run a knife around the edges of the pan to release tension, cool on a rack until room temperature (about 2 hours).

Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.

Carefully remove from the springform pan, cut into slices, and add your desired toppings.