Lower oven temperature to 325 degrees F.
In a small bowl, combine brown sugar, salt and spices.
In the bowl of an electric mixer on low speed, beat the cream cheese until smooth (about 3 minutes)
Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
Add sour cream and mix until well blended.
Add eggs, one at a time, beating well after each addition. Scrape down sides of the bowl each time.
Mix in the vanilla extract and pumpkin puree.
Pour the filling over the baked crust. Smooth with an offset spatula and rap or drop lightly to remove any air bubbles.
Place a baking pan of boiling water on the lowest rack in the oven.
Bake the cheesecake for 30 minutes, on the middle rack of the oven. Reduce the oven temperature to 300 degrees F. and continue to bake the cheesecake another 10-15 minutes, or until the edges of the cheesecake are puffed, but the center is still a little wet and jiggles when you gently shake the pan.
Allow cheesecake to cool completely. Wrap with plastic wrap and refrigerate until ready to serve.