Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan and bake for 10 minutes.

In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar and beat until fluffy. Mix in pumpkin puree, sour cream, vanilla extract, and spices. Add eggs one at a time, mixing gently after each addition.

Pour the filling over the pre-baked crust. Place the springform pan in a roasting pan and fill with hot water to create a water bath. Bake for 60-70 minutes until the center is slightly jiggly.

Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour.

Transfer cheesecake to the fridge and chill for at least 4 hours or overnight before serving.