Pumpkin Cheesecake

Ingredients:

• 10 graham crackers ((full sheets, 90g))
• 4 tablespoons unsalted butter (melted (56g))
• ¼ cup granulated sugar ((50g))
• ½ teaspoon cinnamon
• 3 (8-ounce/226g) blocks cream cheese (room temperature)
• ¾ cup granulated sugar ((150g))
• ½ cup packed light brown sugar ((110g))
• ½ teaspoon salt
• 4 large eggs (room temperature)
• 1 cup pumpkin purée ((244g))
• ½ cup sour cream ((120g))
• 2 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• 2 tablespoons all-purpose flour
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Instructions:

1. Preheat the oven to 350°F. Wrap the bottom of the a 9-inch springform pan in two layers of foil, and bring the foil up the sides of the pan to just under the top edge. Press firmly to create a tight fit.
2. Add the graham crackers to a food processor and pulse until broken down into fine crumbs. Add the sugar and cinnamon and pulse until combined. While pulsing, pour in the melted butter, and mix until well combined and the mixture feels like wet sand.
3. Transfer the mixture to your springform pan and press the crumbs into a flat layer on the bottom and about 2 inches up the slides of the pan using the bottom of a measuring cup or glass.
4. Bake for 10 to 15 minutes, or until fragrant and turning a dark golden color on the edges. Set aside to cool while making the filling.
5. Reduce oven temperature to 300°F..
6. In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese at medium speed until smooth, about 1 minute. Add the sugars and salt and mix on medium until creamy, about 1 minute. Scrape down the bowl..
7. Add the eggs, one at a time, allowing each to incorporate before adding the next. Stop and scrape the bowl down as needed.
8. Once your eggs are incorporated, add the pumpkin puree, sour cream, spices, and vanilla. Sprinkle the flour on top. Mix on low speed just until incorporated. Scrape down the bowl and mix one last time. Pour the batter into the baked crust.
9. Place the pan into a large roasting pan and place it in the oven. Carefully fill the pan with enough boiling water to come about 1 inch up the side of the springform pan.
10. Bake for about 1 hour or until edges are set but the center wobbles slightly with gently shaken. Turn the oven off and leave door closed. Allow the cake to cool for 1 hour in the oven without opening the door. Remove the roasting pan from the oven. Remove the cheesecake from the water bath and cool to room temperature on a wire rack. Cover with a towel or paper towel and chill overnight or for at least 6 hours.
11. Run a knife around edge of the chilled cake before releasing the spring and removing the sides of the pan. You can garnish the cake with dollops of whipped cream or enjoy plain.