Baked Sour Cream Pumpkin Cheesecake

Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the exterior tightly in three layers of heavy-duty aluminum foil to prevent water leakage.
2. Combine graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of the pan using the base of a measuring cup.
3. Bake the crust for 10 minutes, then set aside to cool.
4. On low speed, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
5. Mix in the cornstarch until just combined.
6. Blend in the pumpkin puree, sour cream, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth, ensuring low aeration.
7. Pour the filling into the pre-baked crust. Place the springform pan into a large roasting pan and fill with hot water to create a water bath.
8. Bake for 70 minutes, then allow the cheesecake to cool and chill in the refrigerator for a minimum of 6 hours.
9. Whisk together 1 cup sour cream, powdered sugar, and vanilla extract. Spread evenly over the chilled cheesecake before serving.