Preheat the oven to 325°F (163°C).
Prepare the crust by mixing graham cracker crumbs and melted butter.
Bake the crust for 10 minutes and then let it cool.
In a large bowl, beat the cream cheese until smooth.
Add in pumpkin puree, sugar, and spices; mix until combined.
Add the eggs one at a time, blending well after each addition.
Fold in the sour cream and heavy cream gently.
Pour the filling over the cooled crust.
Bake for approximately 55-65 minutes or until the center is set but still slightly jiggly.
Allow the cheesecake to cool in the oven with the door ajar for about an hour.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
