2. Make the crust. Break up the graham crackers along their lines and place in the bowl of a food processor fitted with the blade attachment. Add the sugar and salt, and process until the graham crackers are very finely ground, about 30 seconds.

3. Drizzle in the butter, and pulse just until the crumbs are evenly moistened, 5 to 10 pulses. (If starting with graham cracker crumbs, just stir all the ingredients together in a medium bowl.) Transfer the crumbs to the prepared pan, press onto the bottom (not the sides), and flatten with the base of a drinking glass.

4. Bake the crust. Bake until fragrant, 8 to 10 minutes. Place the pan on a cooling rack and cool completely. Reduce the oven temperature to 300 F.

5. Start the filling. Place the cream cheese, brown sugar, granulated sugar and cornstarch in the bowl of a stand mixer fitted with a paddle attachment, or if using an electric handheld mixer, in a large bowl. Beat, starting at medium speed and gradually increasing to high, until creamy, fully combined, and fluffy, 4 to 5 minutes. Stop and scrape down the bottom and sides of the bowl as needed.

6. Add the pumpkin puree, sour cream, pumpkin pie spice and vanilla, and mix on medium-low speed until fully combined and smooth, scraping down the bowl as needed.

7. Gradually add the eggs and egg yolks one at a time, stopping to scrape down the sides and bottom of the bowl after each addition, until fully incorporated.

8. Place the springform pan in a baking pan that is at least 1 inch deep and at least 1 inch wider than the springform on all sides (a 15.5- by 10.5-inch jellyroll pan or 8- by 12-inch half-sheet pan will work). Transfer filling to the cooled crust and spread into an even layer.

9. Put the cheesecake in the oven and make a water bath. Have a few cups of room temperature water ready. Pull out the oven rack, and place the baking pan and cheesecake on it. Carefully add the water to the outer pan until it comes to about 3/4 inch up the side of the springform, being careful not to splash water onto the filling. Carefully push the oven rack all the way back in, trying not to splash the water, and close the oven door.

10. Bake until the edges of the cheesecake are set but the center still jiggles just a bit, 65 to 80 minutes.

11. Turn the oven off. Let cheesecake sit in the oven for 1 hour.

12. Cool the cheesecake completely. Remove the cheesecake from the water bath, transfer to a wire cooling rack, remove the foil, and let cool for 1 hour. (Do not remove the ring from the pan.)

13. Cover the pan loosely with plastic wrap, and refrigerate until completely cold, at least 24 hours and up to three days.

14. Uncover the cheesecake. Release and remove the ring of the springform. Transfer the cheesecake, still on the bottom of the pan, to a cake or serving plate. Cut into slices with a long, sharp knife (not a serrated one), rinsing and drying the knife with warm water between each slice for picture-perfect cuts.

Recipe notes: The cheesecake can be made, covered, and refrigerated up to three days. It can also be frozen, wrapped well, for up to one month. Defrost in the refrigerator.

Crust alternatives: Instead of graham crackers, you can use 18 to 19 gingersnap cookies. Line the bottom of the pan with a single layer of the whole cookies (skip the other ingredients and mixing anything together).

(Tami Weiser is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)