For the crust:

1. Preheat oven to 300 degrees.
2. Wrap two layers of aluminum foil around the bottom and outside edges of an 8 or 9-inch springform pan. This will help keep water from seeping into the crust and batter while the cheesecake is baking in a bath.
3. Using a food processor, combine the graham crackers and salt and pulse until finely ground.
4.  Drizzle in the melted butter and maple syrup and pulse until combined. If you don’t have a food processor, you can put the graham crackers in a ziplock bag and use a rolling pin or your hands to crumble the graham crackers.
5. Transfer the mixture to the springform pan and spread the crumbs evenly over the bottom. Use your fingers to press it firmly to the bottom of the pan, and then use the back of a measuring cup to evenly press all around the bottom and edges. You want a smooth, even surface.
6. Place the pan in the oven, and bake for about 20 minutes.
7. Remove from the oven and let the crust cool completely on a wire rack.

For the filling:

1. Adjust the oven temperature to 350 degrees.
2. While the crust is cooling, add the cream cheese, light brown sugar, granulated sugar, and cornstarch to the bowl of a stand mixer. On medium-low, beat the ingredients, gradually increasing the speed to medium-high for about 4 to 5 minutes or until the mixture is somewhat fluffy. Stop a few times and scrape down the sides as necessary.
3. Add the sour cream, pumpkin puree, pumpkin spices, and vanilla extract and beat until fully combined.
4. Add the eggs and egg yolks, one at a time, and continue beating on low speed until fully combined.
5. Place the aluminum foil-wrapped springform pan in a roasting pan. Add water to the roasting pan until it reaches about 3/4″ up the sides of the springform pan. 
6. Pour the pumpkin filling over the crust in the springform pan and carefully transfer the roasting pan to the oven.
7. Bake at 350 degrees for 65 to 80 minutes (we baked ours the full 80 minutes, and it was perfect).
8. Now, turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven and let the cheesecake cool.
9. Once the cheesecake has cooled, cover it loosely with plastic wrap and place it in the fridge for approximately 24 hours. 
10. To serve, loosen the tension of the springform clip, transfer the cheesecake from the pan to a cutting board, and slice individual servings, stopping to clean the knife with warm water after each cut. This ensures a nice, clean piece of cheesecake with each cut. 
11. Place slices on individual plates, top with a dollop of whipped cream, and serve.