• Preheat the oven to 350F then line a 9-inch springform pan with parchment paper at the bottom and grease the sides. Cover the outside of the pan with aluminum foil tightly to keep the water from the water bath from ruining your cheesecake.
• In a large bowl, mix the crushed graham crackers, granulated sugar, and salt then add in the melted butter and mix until combined. _add
  2 & ½ cup crushed graham crackers, ½ cup butter, ½ teaspoon salt, ¼ cup granulated sugar
• Press the mixture into the prepared springform pan making sure to press some of that mixture on the sides of the springform pan as well.
• Bake in the preheated oven for 10 minutes then set aside to cool. Reduce the oven temperature to 325F.

Make the cheesecake filling

• Cream the cream cheese and granulated sugar and the brown sugar on medium speed using a paddle attachment until combined. Lower the speed to low and add an egg at a time while mixing still until combined.
  24 oz cream cheese, 1 cup granulated sugar, ⅓ cup brown sugar, 3 large eggs
• Mix in the pumpkin puree, the sour cream, and the vanilla extract until combined. Add in the corn starch, pumpkin pie spice, and salt and mix again to combine.
  15 oz pumpkin puree, ⅓ cup sour cream, 1 tablespoon vanilla extract, 3 tablespoon cornstarch, 1 tablespoon pumpkin pie spice
• While the cheesecake batter is mixing, bring a pot of water to a boil on the stove.
• Pour the pumpkin cheesecake batter into the prepared springform pan and place in a large roasting pan. Pour the boiling water in the roasting pan making sure not to get any in the cheesecake batter itself. You want the water to reach about halfway through the springofrm pan.
• Place in the oven and bake for about 75-85 minutes. You want the edges to be set and the center to have a slight jiggle. Once the cheesecake is baked, turn off the oven and let it sit in the oven for an hour. Prop the oven door slightly open (you can do this by sticking a wooden spoon between the door and the actual oven)
• Once the hour is up, pull out the cheesecake, let it cool down to room temperature before placing n the fridge to chill overnight or for at least 8 hours.
• Once chilled, top with whipped cream and caramel, or whatever topping you prefer, and serve!