Grind vanilla wafers in a food processor, add sugar, cinnamon and melted butter, mix well. Pour into a greased 10-inch, spring form pan, use fingers to form crust. Bake crust at 350-degrees for 5-10-minutes.
Allow cream cheese to come to room temperature. Using an electric mixer on medium speed, whip the cream cheese for 1 minute until it's light and fluffy. To avoid lumps, the cream cheese must be at room temperature - that's 70-degrees. Scrape down the bowl and beaters. Add sugar, whip to incorporate. Add eggs and yolks, whip to incorporate. Scrape down bowl and beaters. Add sour cream, vanilla, lemon and salt, mix and scrape down.
In a seperate bowl mix pumpkin, sweetened condensed milk and spices. Blend the cream cheese and pumpkin mixture together.
Prepare to Bake:
Allow the crust to cool to room temperature. Wrap with aluminum foil. (see video). Spray the inside of the spring form pan above the crust with non-stick spray. Pour in the filling. Tap the pan lightly on the counter to remove any air bubbles, smooth top with a spatula
Place the spring pan inside a baking pan, add water to the baking pan to create a one inch water bath.
Bake: Do Not Open the oven door during the baking period!
at 350-degrees for 30-minutes. Lower oven temperature to 300-degrees and bake for another 70-minutes. After 70-minutes turn off oven, allow cheesecake to cool inside the oven for 1-hour. Do Not Open the oven door!
Chill overnight in fridge.
Dip Knife in hot water before slicing.
Serve with lots of whipped cream and creme anglaise