1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a bowl, combine graham cracker crumbs with 1/2 cup melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes. Cool completely.

3. In a large mixing bowl, beat 24 oz cream cheese until smooth.

4. Add 3/4 cup granulated sugar and 1/4 cup brown sugar. Mix until creamy.

5. Blend in pumpkin purée, sour cream, vanilla extract, pumpkin pie spice, 1/2 teaspoon cinnamon, and salt.

6. Add eggs one at a time, mixing on low speed just until combined. Do not overmix.

7. Pour filling over cooled crust and smooth the top.

8. In a separate bowl, combine 1 1/4 cups flour, remaining 1/4 cup brown sugar, remaining 1/2 teaspoon cinnamon, and 1/2 cup softened butter. Mix until crumbly.

9. Sprinkle streusel evenly over cheesecake batter.

10. Bake for 60–70 minutes until edges are set and center slightly jiggles.

11. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

12. Refrigerate at least 6 hours or overnight before slicing into 12 slices.