Pumpkin flavored classic cheesecake with graham cracker crust
Preheat oven to 350 degrees. Mix graham cracker crumbs with sea salt, ¼ cup brown sugar and melted butter until uniform.
Press mixture into the bottom and ¾ way up the sides of a 9-inch nonstick springform pan. Set aside.
Using a hand mixer or a stand mixer, beat cream cheese until smooth (about 4 minutes).
Add pumpkin puree, sour cream, eggs, granulated sugar, brown sugar, flour, vanilla extract, cinnamon, nutmeg, and ginger. Mix until uniform and smooth. There should be no lumps and no dry pockets of flour in the cheesecake batter.
Gently pour batter over prepared crust. Gently tap the pan on countertop and use a spatula to spread the batter evenly. Place pan in oven and bake for about one hour. See recipe notes for tips on doneness.
Remove cheesecake from oven and allow to come to room temperature on countertop then cover and transfer to fridge to chill and set for at least four hours. Cheesecake can set for up to three days if made ahead.