Arrange the two racks inside the oven so that one is at the very bottom and one is in the middle. Preheat the oven to 350°F/180°C

Coat the inside of a 9″ springform pan with nonstick spray. Cover the bottom and sides of the pan with parchment paper and set aside.

Place the ½ cup of butter in a saucepan over medium heat. Melt and heat until browned. Remove from heat and allow to cool. You can transfer the browned butter to a glass measuring cup and stir with a rubber spatula to cool quickly.

Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. When the brown butter has cooled from hot to warm, pour over the graham mixture and stir to coat.

Pour the crumbs into the springform pan and use the bottom of a cup to press it into the bottom and sides of the springform pan. Set aside and begin to make the cheesecake filling.

First, let’s create a steamy, humid environment for a successful bake for our cheesecake. Start by boiling 4-6 cups of water. Place a large roast pan on the bottom rack of the oven. Meanwhile, boil 4-6 cups of water to add to the roast pan. Once boiled, carefully add the water to the roast pan. This will trap the steam and create a humid baking environment for the cheesecake – preventing it from drying out and cracking. The stage for success has been set! Now onto the batter.

In a bowl using a hand mixer or stand mixer with the paddle attachment, add the cream cheese and sugars, mix on low speed until smooth and combined. Scrape down the bowl and mix again on low speed to catch any bits at the bottom. Continue to mix until smooth.

Whisk together the cornstarch, salt, cinnamon, ginger, nutmeg, and allspice together. Add the dry mixture to the bowl and mix on low speed until combined.

Scrape down the bowl and mix in the vanilla and sour cream on low speed.

Mix in the eggs, one at a time, on low speed. Scrape down the bowl after the first two eggs, and again after the last two eggs.

Last, mix in the pumpkin puree on low speed until fully integrated. Scrape down the sides and bottom to ensure all of the ingredients are fully incorporated.

Pour the batter into the crust and spread the top surface smooth. It should completely cover the crust. This is why we use the parchment side liner.

Place the cheesecake on the middle rack, directly above the roast pan filled with hot water, and close the oven door.

Bake for 1 hour and 15 minutes. It should look very puffed on the outside with a jiggly center.

When the bake is complete, turn the oven off and crack open the oven door. Let the cheesecake remain inside the oven for 1 hour. Do not skip this step.

After the hour, let it cool at room temperature for 30 minutes. Then transfer to the refrigerator and let it chill uncovered (so it will not condensate) for at least 4 hours, but preferably overnight. Once chilled, remove the cheesecake from the pan and peel back the paper.

When you’re ready to serve the cheesecake, make the whipped cream.

Place the heavy whipping cream, castor or powdered sugar, vanilla, and cinnamon in a large mixing bowl. Using a hand or stand mixer with the whisk attachment, whisk on high speed until the cream forms soft peaks. In this case I prefer a stand mixer.

Scoop the soft whipped cream on top of the chilled cheesecake. Then slice and serve!