1

Preheat oven to 350 degrees and spray springform pan with non-stick spray. Move the oven rack to the middle of the oven.

2

In a medium-sized bowl, mix graham cracker crust ingredients together and press into the cheesecake pan evenly.

3

To a large bowl or stand mixer, add the softened cream cheese and granulated sugar. Beat until smooth, about 30 seconds. Beat in the pumpkin puree, vanilla, sour cream. Beat in eggs one at a time, and then also add in the pumpkin pie spice and flour. Mix briefly until all is smooth, and then pour batter into the pan, and spread evenly.

4

Place the springform pan into a larger cake pan or cover the bottom and sides tightly with two layers of foil. Place that into a roasting pan in the middle rack of the oven. Pour hot water from the sink a couple inches deep into the roasting pan to create a water bath.

5

Bake for 1 hour 25 minutes, or until the cheesecake is cooked, but still slightly jiggly in the middle. Turn off the oven and open the door slightly. Let cool in the oven for one hour. Transfer to the counter and let cool to room temperature.

6

Cover the cheesecake with plastic wrap and refrigerate overnight, or at least for 4 hours. Remove from the pan after chilled.

7

Use a hand mixer with a whisk attachment to whip up whipped cream ingredients in a medium-sized bowl. Whip until peaks form, may take several minutes. Decorate cheesecake or serve with a dollop of whipped cream. Enjoy!