1. Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan by wrapping the outside with foil and lightly greasing the inside.

2. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.

3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, and granulated sugar. Beat until fully combined.

4. Mix in sour cream and vanilla extract. Add eggs one at a time, mixing on low speed. Stir in pumpkin pie spice, cinnamon, and salt.

5. Pour the batter into the crust. Place the pan in a larger baking dish and pour hot water halfway up the sides (water bath).

6. Bake for 55 to 65 minutes or until edges are set and center slightly jiggles. Turn off oven, crack door, and let cheesecake cool for 1 hour.

7. Refrigerate for at least 6 hours or overnight. Carefully remove springform sides before serving.