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Cut a 2 inch ring around the center of the pumpkin. Try to make sure that the bottom of the pumpkin ring is flush to the sheet pan when laying down
Carve out the seeds and guts and trim the ring to about ⅓ inch or 8mm in width
Take the top and bottom of the pumpkin and roast them in the oven at 350F 175C for 45 minutes. Scoop out the flesh and blend it into a pumpkin puree that you'll use later
Blend the graham crackers, toasted walnuts, cinnamon, sugar, salt, and flour together on high until they are fine sandy crumbs
Slowly pour in melted butter while blending
Fill the ring with the crust mix and press down firmly with a flat-bottom glass, making sure that there are no gaps between the base and the pumpkin ring
Bake the crust with the pumpkin at 350F or 175C for 10 min
Mix the cream cheese, sugars, salt, and sour cream together till COMPLETELY smooth
Add the vanilla and add each egg one by one by mixing them just until incorporated
Fold in the pumpkin puree and pumpkin spice, then sift the flour over the mixture while stirring
Pour into the pumpkin ring until the very top then bake at 350F 175C for 60-75 minutes
After the cheesecake is solid but still jiggly, turn off the oven and let it cool to room temp in the oven
Top with whipped cream