Combine graham cracker crumbs, sugar, and melted butter in a bowl, mixing until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a springform pan to create an even crust layer. Bake in a preheated 350°F (175°C) oven for 10 minutes to set the crust, then let cool slightly.
In a large mixing bowl, beat the softened cream cheese with a mixer until smooth and creamy, about 2-3 minutes.
Add the brown sugar and continue beating until well combined and fluffy, filling the air with a sweet, caramel scent.
Mix in the sour cream, pumpkin puree, vanilla extract, ground cinnamon, ginger, and smoked sea salt, blending until the mixture is smooth and uniformly flavored.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the batter is thick, smooth, and silky.
Pour the filling onto the cooled crust, smoothing the top with a spatula to achieve an even surface.
Place the springform pan in a larger baking dish, then pour hot water into the outer dish to create a water bath that reaches halfway up the sides of the pan.
Bake in the oven at 350°F (175°C) for about 60 minutes, or until the edges are set but the center has a slight jiggle.
Turn off the oven and slightly crack the door open, letting the cheesecake cool gradually for about an hour; this prevents cracking and helps keep it moist.
Remove the cheesecake from the water bath, peel away the foil if used, and refrigerate for at least 4 hours or overnight until thoroughly chilled and set.
Slice into portions and serve as is or with a dusting of additional smoked sea salt or whipped cream for an elegant finish.
