Preheat the oven to 350°F.

CRUST:

In a medium bowl, add the graham cracker crumbs, brown sugar, & melted butter. Stir until evenly mixed. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 minutes. Remove from the oven & let cool completely.

FILLING:

Boil water on the stove over medium heat & bring to a boil.

In a large bowl, add the cream cheese & sugar. Beat with an electric mixer until light & fluffy, about 2 to 3 minutes. Add the pumpkin purée & beat until incorporated. Beat in the eggs, one at a time.

Add the cinnamon, ginger, nutmeg, pumpkin pie spice, salt, & vanilla extract. Beat until well blended. Add the flour & best until incorporated.

Wrap the sides & bottom of the springform pan with foil. Pour the filling into the pan & put it into a roasting pan. Pour the boiled water into the roasting pan, filling halfway up the sides.

Bake for about 1 hour & 20 minutes, or until the center of the cheesecake moves slightly when the pan is gently shaken. Remove the cake from the water bath & let it cool on a wire rack.

Once cooled, use a knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.