Place the cookies and sugar into a food processor and grind until fine crumbs form. Pour in the melted butter, then pulse until combined and resembling wet sand.

Pour the crust crumbs into a 9” springform pan, then use a flat bottom measuring cup to press and compact the crust down. Place the crust into the oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.

Turn the oven down to 325°F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.

In a large mixing bowl, or stand mixer, add the soft cream cheese and beat on low until it looks soft and creamy – about 2 minutes. Add the sugar, vanilla, cinnamon, allspice, ginger, nutmeg salt, and cornstarch, then beat on low until very creamy – 3-4 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next, ensuring that you are also scraping at the bowl as necessary.

Add the E.D.SMITH® Pure Pumpkin, heavy cream and sour cream, then beat on low until the cheesecake filling looks creamy, smooth, and uniform.

When done, crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 8 hours or preferably overnight.

In a large saucepan over medium heat add sugar and water. Stir occasionally only until the sugar has dissolved and the mixture begins to boil.

Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns a golden dark brown in color (stirring the mixture will cause crystallization, so refrain from stirring).

Once the mixture has become brown in color (360°F on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.

Next, carefully pour in the heavy cream (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, allow to cool for 15 minutes, then cover tightly, and allow to cool to room temperature before using.

When ready to serve, top cold cheesecake with cooled salted caramel and whipped cream.