Pumpkin Cheesecake

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1. 1Step 1: Preheat the oven to 350°F. Pulse the graham crackers in a food processor until fine crumbs form.
2. 2Step 2: In a medium bowl, stir together the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom of a 9-inch springform pan with 3-inch tall walls, going about 1/2 inch up the sides. Place the pan on a foil-lined sheet pan to catch drips and bake at 350°F for 8 minutes. Remove from the oven and cool to room temperature.
3. 3Step 3: Reduce the oven temperature to 325°F. In a mixer bowl with the paddle attachment, beat the softened cream cheese and brown sugar on medium speed until light, fluffy, and without lumps, about 5 minutes, scraping down the bowl once to ensure no chunks remain.
4. 4Step 4: In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined. Add this mixture to the cream cheese filling and mix on low speed just until combined, scraping down the bowl as needed.
5. 5Step 5: Pour the filling into the pre-baked and cooled crust. Tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half-filled with hot water on the oven rack next to the cheesecake (the steam helps prevent cracks). Bake on the center rack at 325°F for 50-60 minutes, or until the edges are set and the center 3 inches wobbles slightly when you jolt the pan. Turn off the oven and prop the door open with a wooden spoon for 30 minutes to cool slowly. If you have a gas oven, turn it off and leave the door closed, as gas ovens cool much faster.
6. 6Step 6: Once the cheesecake is out of the oven, 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.
7. 7Step 7: To serve, carefully remove the chilled cheesecake from the springform pan, cut into slices, and add your desired toppings.