Preheat oven to 325 degrees. Combine graham cracker crumbs, butter, and sugar in a bowl, and once combined, press into a springform baking pan into an even layer. Bake for 10 minutes and then set aside.
In a separate mixing bowl, beat the softened cream cheese with the sugar until smooth. Beat in the eggs, pumpkin puree, sour cream, vanilla, and spices (cinnamon, nutmeg, ginger, and salt) – mixing until well blended.
Pour on top of the prepared crust. Bake for 70 minutes (or until the center is set and the edges are lightly brown). Keep in mind that it'll still be a bit jiggly in the center. Turn off oven, crack the door, and allow it to "cool" in the oven for another hour.
Refrigerate the cheesecake for at least 4 hours to cool and set before serving. I prefer to chill overnight because a warm cheesecake is never as good as a cold cheesecake.