Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan with two layers of heavy-duty aluminum foil, ensuring the bottom and sides are well covered to prevent water from seeping in.

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until fully combined. Press mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan.

Bake the crust for 10 minutes. Remove and let it cool on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (163°C).

In a large bowl with a stand mixer and paddle attachment, beat the room temperature cream cheese on low speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.

Add the granulated and brown sugars, mixing on low speed until just combined. Add the pumpkin puree, sour cream, vanilla, flour, and spices. Mix on low until smooth. Scrape the bowl again.

Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix.

Pour the filling into the cooled crust. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan.

Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven and crack open the door, leaving the cheesecake inside to cool for 1 hour. This prevents cracking.

Carefully remove the cheesecake from the water bath. Run a knife around the edge and cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight before serving.