Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until well combined.

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the brown sugar and continue mixing until fully incorporated.

Add the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Mix until smooth and creamy.

Add the eggs one at a time, mixing well after each addition until the batter is smooth.

Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.

Bake in the preheated oven for about 50 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Refrigerate for at least 4 hours or overnight before serving to allow it to set completely.