1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.

2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl until the texture resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan.

3. Bake the crust for 10 minutes. Remove and set aside. Lower oven temperature to 325°F (165°C).

4. In a large bowl, beat room-temperature cream cheese on medium speed until completely smooth, about 2 minutes.

5. Gradually add sugar and mix until just combined. Beat in pumpkin puree, then add eggs one at a time, mixing on low speed until just incorporated.

6. Stir in heavy cream, sour cream, vanilla, and spices until combined. Do not overmix.

7. Place foil-wrapped springform pan in a larger roasting pan. Pour filling over the crust.

8. Place the roasting pan in the oven, then pour hot water into the outer pan until it reaches halfway up the sides of the springform pan.

9. Bake for 55–65 minutes, until edges are set and center wobbles slightly.

10. Turn off oven, crack door open 1 inch, and let cheesecake cool inside for 1 hour.

11. Remove from oven and water bath. Run a thin knife around the edges. Cool completely on a wire rack for 2 hours.

12. Refrigerate for at least 6 hours or overnight before serving.