Preheat your oven to 325°F (163°C). Combine crust ingredients and press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool.

In a large bowl, beat the cream cheese until smooth. Add granulated sugar and beat until creamy. Blend in pumpkin puree, eggs (one at a time), sour cream, vanilla extract, pumpkin pie spice, and salt. Pour filling over cooled crust.

In a separate bowl, mix together streusel topping ingredients until crumbly. Sprinkle over the cheesecake filling.

Bake the cheesecake for 55-65 minutes, or until the center jiggles slightly but is set. Cool at room temperature, then refrigerate for at least 4 hours or overnight.