Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with baking spray. Set aside.
To make the crust, combine the graham cracker crumbs and brown sugar together. Add in the butter and stir until the mixture looks like wet sand. Press into the bottom and up the sides of the springform pan in an even layer. Crust will be fairly thick.
3½ cups graham cracker crumbs, 5 tablespoons brown sugar, 10 tablespoons unsalted butter
Place into the preheated oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool while you make the pumpkin pie layer. Increase oven temperature to 400°F.
Combine the pumpkin puree, heavy cream, milk, brown sugar, sugar, pumpkin pie spice, vanilla, salt, and nutmeg in a medium-sized saucepan. Stir well until combined. Add in the cinnamon sticks. Place the pan over medium heat for 5 minutes, whisking constantly.
5 tablespoons brown sugar, 15 ounces pumpkin puree, 1 cup heavy cream, ⅓ cup milk, ⅓ cup brown sugar, ⅓ cup granulated sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt, ¼ teaspoon nutmeg, 2 cinnamon sticks
Once cooked, remove the cinnamon sticks. In a small bowl, thoroughly whisk together the eggs and cornstarch. Whisk the egg mixture into the pan. Pour the pumpkin mixture into the crust and smooth out. Place the pie into the oven to bake for 12 minutes. Reduce the heat to 350°F and continue baking for 30 minutes. The pie will still be jiggly in the center but pretty set. Remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake layer.
2 large eggs, 3½ teaspoons cornstarch
In the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and sugar. Beat together on medium-high speed until the mixture is smooth and creamy, about 1 minute. Add in the heavy cream and beat together until incorporated. Scrape down the sides as needed. Add in the eggs and beat together. Add in the yogurt, vanilla, and salt and mix to incorporate. Lastly, add in the cornstarch and mix until combined.
16 ounces cream cheese, ⅔ cup sugar, ⅔ cup heavy cream, 2 large eggs, ¼ cup yogurt, ½ teaspoon pure vanilla extract, ½ teaspoon kosher salt, 1½ tablespoons cornstarch
Pour the cheesecake batter onto the slightly cooled pumpkin pie layer. Smooth the top out.
Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath. Place the pan into the hot oven to bake for 1½ hours. In order to prevent too much browning, you may want to tent a piece of tin foil over the cheesecake after 45 minutes until the cheesecake is finished baking.
Once the cheesecake has baked, turn the heat off and leave the cheesecake in the oven, undisturbed, with the door closed for 1 hour. Once the cheesecake has rested, remove from the oven, unwrap the tinfoil from the pan and place onto a cooling rack to cool completely. Once cooled, cover with tin foil or plastic wrap and place into the fridge to chill for at least 8 hours.
Once chilled, run a butter knife around the inside edge of the pan to release the cheesecake from the pan. Release the spring and pull the sides up and away from the cheesecake. Slice and serve.