1. Preheat oven to 325°F (160°C). Combine graham cracker or gingersnap crumbs with 1/4 cup sugar and melted butter. Press into a springform pan and bake for 10 minutes. Let cool.

2. In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and brown sugar, beat again until creamy.

3. Add pumpkin purée, sour cream, vanilla, and pumpkin pie spice. Mix just until blended.

4. Add eggs one at a time, beating on low speed after each addition. Do not overmix.

5. Pour the filling over the crust in the springform pan. Tap gently to remove air bubbles.

6. Place the springform pan in a roasting pan. Add hot water halfway up the sides for a water bath.

7. Bake for 60 to 70 minutes, or until edges are set and center is slightly jiggly.

8. Turn off the oven and crack the door. Let cheesecake cool inside for 1 hour.

9. Remove, bring to room temperature, then refrigerate at least 4 hours or overnight.

10. Garnish with whipped cream, nuts, or caramel if desired before serving.