Pumpkin Goat Cheesecake

Preheat oven to 350ºF (176ºC).
 
Put graham crumbs and sugar in a medium bowl.

Microwave butter for 30 seconds. Pour melted butter over graham mixture and mix well.
 
Spray a springform pan with baking spray. Pour graham crumbs inside and press well to form an even layer of graham crumbs on the bottom only (not up the sides). Bake graham crumbs for 10 minutes.
 
Once graham crumbs are out, turn oven down to 250ºF (121ºC).
 
Add a cake pan with water filled halfway up to the oven, so it can start steaming while you’re getting the cheesecake batter ready.
 
Fit the mixing bowl with a paddle attachment and paddle the cream cheese and sugar together on low speed.
 
Add corn starch. Scrape down sides. Let this go for 2 minutes.
 
Add goat cheese and sour cream. Scrape down sides. Let this go for another 2 minutes.
 
Add all the spices, then add pumpkin puree. Scrape down sides, and let this go for another 2 minutes.
 
Lastly, add eggs and yolk, one at a time, until thoroughly combined.
 
Pour batter into prepared springform pan. Bake for 1 hour 15 minutes with no fan (not convection). The cheesecake is done with it all jiggles together. It should not appear soupy in the middle.
 
Best way to serve this is to completely cool for 5 hours or overnight first, then take a really hot knife to make clean cuts.