Preheat the oven to 325°F or gas mark 3 and heat a pot of water to boil.
In a food processor combine the sugar, graham crackers, and cinnamon and pulse until the crackers turn into a fine crumb. You can also use store bought graham cracker crumbs as well.
Transfer the mixture to a bowl if using the food processor and add the melted butter.
Line the inside of the spring form pan using parchment paper.
Spread the crumb mixture across the bottom and up the sides of the pan and bake for 15 minutes.
Preparing the pumpkin
Fold the cheesecloth in half and set inside a bowl.
Pour the pumpkin puree in the center of the bowl and pull the sides of the cheesecloth around it to make a sack. Twist the cheesecloth to squeeze out all of the extra water.
In a bowl add the pumpkin, 1 tablespoon of the pumpkin pie spice, salt, and the eggs and mix until completely combined.
Making the cheesecake
In a stand mixer, on medium high speed, beat the cream cheese and sugar until creamy.
Add the pumpkin mixture to the cream cheese and beat until completely mixed.
Wrap the pan in three layers of heavy duty foil. Place the springform pan into the larger pan and pour the cheesecake filling into the springform pan.
Place the pan in on the oven rack and pour the water into the larger pan to create a water bath. Bake for 1.5 hours or until the cheesecake is almost completely set.
Turn off the oven and prop it open using a wooden spoon and let the cheesecake cool in the oven for an hour.
Let the cheesecake sit on the counter to come to room temperature before placing it in refrigerator for at least 3 hours.