Prepare the Crust:

• Preheat Oven: Preheat your oven to 350°F (175°C).
• Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
• Press into Pan: Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of a 9-inch springform pan. Use the bottom of a measuring cup or glass to pack it tightly.  
• Bake Crust: Bake the crust for 8-10 minutes, or until lightly golden and set.
• Cool Crust: Let the crust cool completely on a wire rack while you prepare the filling. Keep the oven preheated.

Make the Filling:

• Beat Cream Cheese and Sugars: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy. Add the granulated sugar and packed brown sugar. Continue beating until smooth, scraping down the sides of the bowl as needed.
• Add Pumpkin and Wet Ingredients: Add the pumpkin purée, room-temperature eggs, room-temperature egg yolk, room-temperature heavy cream, and vanilla extract. Mix on low speed until just combined. Do not overmix.
• Add Spices: Stir in the ground cinnamon, ground nutmeg, ground ginger, and salt until evenly distributed.

Assemble and Bake:

• Pour Filling: Pour the pumpkin cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
• Prepare for Baking: Place the springform pan on a baking sheet (to catch potential drips). Optional but recommended for preventing cracks: Prepare a water bath by wrapping the springform pan tightly in heavy-duty aluminum foil and placing it in a larger roasting pan. Fill the roasting pan with about 1 inch of hot water.
• Bake: Bake at 350°F (175°C) for 55-65 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly when the pan is gently shaken.

Cool and Chill:

• Cool in Oven: Turn off the oven. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.
• Cool at Room Temperature: Remove the cheesecake from the oven (and water bath, if used). Let it cool completely at room temperature on a wire rack.
• Chill: Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.

Serve: Carefully remove the sides of the springform pan before serving. Slice and serve chilled, with whipped cream, caramel sauce, or a sprinkle of cinnamon, if desired.