In medium bowl, combine graham cracker crumbs, sugar, cinnamon. Add melted butter. Mix well. Press mixture down flat into a 9-inch springform pan. Set aside
For Filling:
Beat cream cheese until smooth, add pumpkin purée, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined.
Pour into crust, spread mix evenly and place in oven for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours
Notes
Serves 8I can never wait the 4 hours...warm cheesecake is sooo yummy! Serve with whipped cream