Step 1: Prepare the Oven and Pan Preheat oven to 350°F (175°C). Wrap your 9-inch springform pan in heavy-duty aluminum foil to create a waterproof seal for the water bath.

Step 2: Make the Crust In a food processor, pulse graham crackers until finely crumbled. Add sugar and cinnamon, then drizzle in melted butter while pulsing until mixture resembles wet sand. Press firmly into the bottom and 2 inches up the sides of the prepared pan.

Step 3: Bake the Crust Bake for 10-15 minutes until fragrant and lightly golden. Remove and reduce oven temperature to 300°F (150°C).

Step 4: Prepare the Filling Beat room temperature cream cheese on medium speed for 1 minute. Add both sugars and mix for 1-2 minutes until smooth. Scrape bowl frequently.

Step 5: Add Eggs and Wet Ingredients Add eggs one at a time, mixing on low speed after each addition. Beat in sour cream, pumpkin puree, and vanilla until just combined.

Step 6: Add Dry Ingredients Sprinkle pumpkin pie spice over mixture and sift in flour gradually while mixing on low speed. Mix until just combined.

Step 7: Assemble and Bake Pour filling over crust and smooth top. Place springform pan in roasting pan and add 1 inch of boiling water. Bake for 1 hour until center has slight wobble.

Step 8: Cool Properly Turn off oven and let cheesecake cool in closed oven for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.