Preparing the Crust

1. Preheat your oven to 350°F (175°C).
2. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
3. Mix graham cracker crumbs, maple syrup, brown sugar, melted butter, cinnamon, and salt.
4. Press mixture firmly into the bottom and about 2 inches up the sides of the pan.
5. Bake for 10 minutes until fragrant. Let cool while making filling.

Making the Filling

1. Lower oven temperature to 325°F (165°C).
2. In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
3. Add both sugars and beat until well combined and creamy.
4. Beat in eggs one at a time on low speed, scraping down the bowl after each addition.
5. Add pumpkin puree, heavy cream, maple syrup, and vanilla. Mix until just combined.
6. Stir in pumpkin pie spice and salt until evenly distributed.

Water Bath Method

1. Place the foil-wrapped springform pan in a larger roasting pan.
2. Pour the filling into the crust.
3. Place the roasting pan in the preheated oven.
4. Pour the hot water into the roasting tin until it is half way up the sides of the springform pan.
5. Bake for 65-75 minutes until:
   • Edges are slightly puffed
   • Center still has a slight jiggle (about 3-inch diameter)
   • Internal temperature reaches 150°F (65°C)
6. Turn off oven, crack door open slightly
7. Let cheesecake cool in oven for 1 hour
8. Remove from water bath, run knife around edge
9. Cool completely at room temperature
10. Refrigerate for at least 6 hours or overnight