• Preheat your oven to 325 degrees Fahrenheit and grease and line a 9-inch by 9-inch square baking pan with parchment paper. Set aside.

For the crust:

• Mix the graham cracker crumbs and the melted butter together well and press evenly into the bottom of the lined baking pan. Set aside.

For the filling:

• In a large bowl with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment), mix the cream cheese and sugar together on medium-low speed until creamy and smooth.
• Add the pumpkin, sour cream, pumpkin spice and vanilla and mix well, scraping down the sides of the bowl to make sure everything is incorporated.
• Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Don't over-mix at this stage - over-mixing adds too much air into the batter which can create air bubbles as the cheesecake bakes.
• Pour the filling into the prepared crust and smooth out the top.
• Bake for about 35 minutes at 325 degrees Fahrenheit, or until the top has lost its shine and the centre is just a bit jiggly.
• Remove the cheesecake from the oven and let cool in the pan until cooled completely.
• Place the pan in the fridge (uncovered to prevent condensation) for about 2 hours before slicing into bars and serving with a dollop of whipped cream on top.