1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.

3. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.

4. Add pumpkin purée, eggs, vanilla, and spices. Mix until just combined — do not overbeat.

5. Fold in sour cream and stir until smooth.

6. Pour the filling over the crust and smooth the top.

7. Place the springform pan into a larger baking dish and fill the dish halfway with hot water to create a water bath.

8. Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly.

9. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.

10. Refrigerate for at least 4 hours or overnight before serving.

11. Top with whipped cream and crushed graham crackers, if desired.