Preheat the oven to 350 degrees and bring the cream cheese and eggs to room temperature.

Pulse graham crackers in a food processor to make crumbs and then add melted butter. Pulse to mix, and then press into the bottom of a 9'' springform pan. Allow the crumbs to come slightly up the sides of the pan. Wrap the bottom of the pan in foil and place in the refrigerator or freezer to set while preparing the filling.

Add room temperature cream cheese to a stand mixer and beat with a paddle attachment until smooth.

Add in sugar, pumpkin puree, pumpkin pie spice and vanilla. Blend on low until fully incorporated, scraping down the bowl as necessary.

Add in the eggs one at a time. Do not add the next egg until the previous one is fully incorporated. Each one will take about 1 minute of blending with a paddle on low.

After the last egg is incorporated, turn off the stand mixer. Be careful not to overmix the batter. Incorporating too much air will make a souffle and the cheesecake can rise and expand over the edges of the pan.

Pour the pumpkin cheesecake batter into the prepared crust. Place the pan on a large baking tray with sides in the oven (ie. brownie pan or high sided cookie sheet). Pour water into the baking tray until it's about 1/2 an inch deep. Close the oven and bake for 75 minutes at 350 degrees.

At the end of the cook time, remove the cheesecake from the oven. The water will have evaporated and the foil on the bottom of the pan will keep the crust from getting moist. The water is optional, but it will keep the cheesecake from burning or cracking on the top.

Allow the cheesecake to cool completely before eating.