Ingredients

For the crust:
1/3 cup unsalted butter, melted
1 3/4 cup graham cracker crumbs
1/4 cup sugar
2 teaspoons cinnamon

For the filling:
6 tubs (2 1/4 pounds) Einstein Bros. pumpkin-flavored cream cheese
1/3 cup sugar
4 large eggs
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream

Directions

Adjust oven rack to middle position and preheat oven to 325 degrees. Mix melted butter, graham crumbs, cinnamon and sugar. Pour crumb mixture into 9-inch springform pan. Using fingers, spread crumbs evenly across the bottom of pan. Work crumbs up the sides of pan at least 1 1/2 inches. Place prepared pan on cardboard and set aside.

In mixer, beat cream cheese until smooth, about 2 minutes. Gradually add sugar and vanilla, and beat on medium until sugar dissolves, about 3 minutes. Add eggs one at a time, beating until thoroughly mixed in. Stop and wipe down bowl after each egg. Remove from mixer and stir in sour cream and heavy cream. Pour batter into prepared pan. Bake at 325 degrees for 55-60 minutes, or until cheesecake is set. Cheesecake is set when outside perimeter is firm and the middle jiggles when pan is tapped.

Shut oven off and leave door ajar and leave in oven for 1 hour. Remove from oven and cool to room temperature. Refrigerate until cold, about 5 hours. To remove from pan, release spring form clip and pull off ring. Wet towel and heat in microwave until hot. Set cheesecake on top of hot towel. Let sit 30 seconds to help warm the crust for easier release from pan. Gently remove bottom of pan. Place serving platter upside down on cheesecake bottom and flip cake back over and serve.