Preheat oven to 350°F, and line the outside of a 9-inch springform pan with aluminum foil.

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Pour the cracker mixture into the bottom of the springform pan, and use the bottom of a heavy glass or ramekin to press into an even layer and up the sides about ½ an inch to 1-inch.

Bake for 8 - 10 minutes. Remove and allow to cool completely before adding the pumpkin filling.

Use an electric mixer to beat the cream cheese until smooth. Add the sugar and mix until light and fluffy. Scrape down the sides and bottom of the bowl as needed.

Next, add the sour cream, and continue to mix on low speed. Finally, add the eggs, pumpkin, vanilla, pumpkin pie spice, and salt. Pour the mixture over the cooled crust.

Bring a pot of water to boil, and transfer the cheesecake (springform pan with filling) to a large roasting pan. Carefully pour the hot water around the springform pan making sure not to splash water onto the cheesecake.

Carefully transfer the pan to the oven and bake for 1 hour 45 minutes until the sides are set and the center jiggles slightly. (The time will vary depending on how your oven bakes.)

Turn the oven off, and leave cheesecake in the oven for an additional hour.

After 1 hour, remove the cheesecake from the oven, and transfer it from the roasting pan to a cooling rack. Let the cheesecake cool for an additional hour on the cooling rack.

After the cheesecake cools at room temperature for 1 hour, transfer it to the refrigerator to finish cooling for at least 8 hours or overnight.

When ready to serve, unlock the springform pan and carefully remove the outer ring. Cut into individual slices, and top with whipped cream.

See post for tips and storage options.