• Preheat the oven to 350F then line a 9-inch springform pan with parchment paper at the bottom and grease the sides. Cover the outside of the pan with aluminum foil tightly to keep the water from the water bath from ruining your cheesecake.
• In a large bowl, mix the crushed graham crackers, granulated sugar, spices, and salt then add in the melted butter and mix until combined. add
  2 & 1/2 cups crushed graham crackers, 1/2 cup butter , ¼ cup granulated sugar, ½ teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger
• Press the mixture into the prepared springform pan making sure to press some of that mixture on the sides of the springform pan as well.
• Bake in the preheated oven for 10 minutes then set aside to cool. Reduce the oven temperature to 325F.

Make the cheesecake filling

• Cream the cream cheese and granulated sugar on medium speed using a paddle attachment until combined.
  24 oz cream cheese, 1 cup granulated sugar
• Mix in the pumpkin puree, the sour cream, the vanilla, corn starch, pumpkin pie spice, and salt and mix to combine. Lower the speed to low and add an egg at a time while mixing still until combined.
  15 oz pumpkin puree, 3 large eggs, 1/4 cup sour cream, 1 tablespoon vanilla extract, 1 tablespoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon cornstarch, 1/4 teaspoon salt
• While the cheesecake batter is mixing, bring a pot of water to a boil on the stove.
• Pour the pumpkin cheesecake batter into the prepared springform pan and place in a large roasting pan. Pour the boiling water in the roasting pan making sure not to get any in the cheesecake batter itself. You want the water to reach about halfway through the springofrm pan.
• Place in the oven and bake for about 75-85 minutes. You want the edges to be set and the center to have a slight jiggle. Once the cheesecake is baked, turn off the oven and let it sit in the oven for an hour. Prop the oven door slightly open (you can do this by sticking a wooden spoon between the door and the actual oven)
• Once the hour is up, pull out the cheesecake, let it cool down to room temperature before placing n the fridge to chill overnight or for at least 8 hours.
• Once chilled, top with whipped cream and chopped pecans, or whatever topping you prefer, and serve!

Make the whipped cream

• Whip the cold heavy cream with the powdered sugar until stiff peaks form.
  1 cup heavy cream, 1 tablespoon powder sugar
• Pipe whipped cream all around the cheesecake before slicing and enjoying. You can alternatively top the cheesecake with toasted pecans before adding the whipped cream for a pecan pumpkin cheesecake vibe.
  1/2 Chopped pecans