Pumpkin Spice Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and 1 teaspoon pumpkin pie spice. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the filling
   In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add 1 cup sugar and beat until well combined. Add pumpkin puree and mix until incorporated. Add eggs one at a time, beating after each addition. Stir in sour cream, vanilla extract, flour, remaining pumpkin pie spice, and salt until smooth and well combined.
3. Prepare water bath
   Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Pour the cheesecake batter into the prepared crust and smooth the top. Fill the roasting pan with about 1 inch of hot water.
4. Bake the cheesecake
   Bake at 350°F for about 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
5. Chill and set
   Remove the cheesecake from the water bath, carefully remove the foil, and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 6 hours or overnight to allow the cheesecake to set properly.
6. Prepare whipped topping
   When ready to serve, whip heavy cream with powdered sugar until stiff peaks form. Pipe or spread the whipped cream around the edges of the cheesecake. Sprinkle with additional pumpkin pie spice if desired.