Preheat oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes. Remove from oven and let cool.

In a large bowl, beat cream cheese and granulated sugar until smooth.

Beat in pumpkin puree, eggs one at a time, sour cream, and vanilla extract until just combined. Do not overmix.

Stir in pumpkin pie spice, cinnamon, and salt.

Pour the filling over the prepared crust.

Bake for 60-75 minutes, or until the center is almost set.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.