Grease a 9" springform pan on the bottom.

Place the graham crackers in a food processor fitted with an S-blade and process until you have uniform fine crumbs.

Transfer to a mixing bowl and stir in the brown sugar, granulated sugar, cinnamon and salt until combined.

Stir in the butter until well combined.

Pat evenly onto the bottom and halfway up the sides of the prepared pan (the sides should not be greased!).

Bake for 6-9 minutes or it no longer appears wet and then remove to a wire rack to cool for at least 10 minutes while preparing the filling.

In a large mixing bowl using an electric hand mixer, beat together the cream cheese, granulated sugar, vanilla and salt at medium speed until well combined. Beat in the sour cream on low.

Beat in the eggs, one by one, on low until combined, being sure not to overmix.

Remove half of the batter (534 grams) to a medium mixing bowl.

To the remaining batter in the large bowl, add the pumpkin puree, brown sugar and pumpkin pie spice and mix in on low just until combined.

Do this once your cheesecake crust has cooled enough for you to handle the pan (at least about 10 minutes). Using heavy-duty, extra-wide foil, cut three pieces that are at least 14" long for your 9" springform pan.

Put one piece on a flat surface and put the cheesecake pan in the center of the foil piece.

Tightly wrap the foil around the sides. If any foil goes above the pan's edges, then fold those down a bit.

Repeat with the other 2 foil sheets for a total of 3 foil layers.

Get out a roasting pan large enough for your foiled-wrapped cheesecake pan.

Bring a kettle or large pot of water to a boil. How much you'll need depends on the size of your roasting pan. It's better to boil too much than boil too little, and then have to boil more. Should you not have a kettle, then bring water to a boil and then pour it into something that has a spout, which allows for easy pouring and will prevent water from splashing into the cheesecake.

Place the foil-covered pan into the empty roasting pan.

Use an ice cream scoop or large cookie scoop to add alternating colors of batter (pumpkin and vanilla). If the batter isn’t flat on top after swirling, then shake the pan back and forth to make it level.

Right as the water starts boiling, move the waterless roasting pan with the cheesecake in it onto the oven rack.

Very, very carefully pour the just boiled water into the roasting pan, pouring only about halfway up the sides of the cheesecake pan. Be careful that it doesn't splash onto the cheesecake batter.

Bake at 350 °F (175 °C) for 45-50 minutes. When you tap the pan, it won't be totally set but won't be super jiggly.

Turn off the oven. Open the oven door halfway, and let the cheesecake sit in there for 45 minutes to prevent cracks from forming (that is the purpose of the water bath, but this is an easy step that will also help).

Remove from the oven and place on a cooling rack. If the sides of the cheesecake aren’t already separated from the pan, use a thin-bladed knife to run aroud the edges of the cheesecake.

Let the cheesecake come to room temperature, about 2 hours, before chilling for 4+ hours. Normally you need 8 hours, but mine was chilled in the middle after 2. I’m saying 4+ to be on the safe side. Cover and keep refrigerated for up to 4 days.

Before serving, decorate by piping on some whipped cream. I used Wilton Tip 6B. You can also sprinkle on some cinnamon.