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Preheat oven to 475° and line an 8" spring form pan with enough parchment to completely cover the sides.
Soften cream cheese to room temperature.
Whisk the cream cheese until there are no visible lumps.
Add in the sugars and pumpkin puree followed by the eggs and egg yolks.
Whisk until combined.
Sift flour, salt and spices into bowl stirring until just incorporated.
Finish by whisking in the vanilla and heavy cream.
Strain the mixture through a sieve into your pan.
Give it a few gentle taps to pop any air bubbles on top.
Bake for 30-35 minutes until the top is golden brown and has a generous jiggle.
Chill overnight.
Put pepita seeds, powdered sugar, melted butter, and salt into a food processor and pulse to a fine, even crumb texture.
Cut your cheesecake the next day and dip one side in the pepita seeds.
Serve seed side up.