Preheat your oven to 350 degrees F. Grease the bottom and sides of a 9 inch springform pan.

Combine graham cracker crumbs and sugar.

Melt butter in the microwave or on the stove top. Stir butter into crumb/sugar mixture.

Press the crust mixture into the bottom of the pan and about 1 inch up the sides.

Bake for 5-7 minutes. Let cool for at least 10 minutes while you make the filling.

In a large bowl or the bowl of your stand mixer, beat the cream cheese and brown sugar on medium until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Lightly beat the eggs with a fork and then beat into your filling on low until just combined. Pour into your pre- baked crust.

Wrap the bottom of your pan in tin foil or place on a baking sheet to prevent leaks. Bake at 350 for 60 minutes or until the center is just slightly jiggly.

While the cheesecake is baking, combine the sour cream, sugar and vanilla in a small bowl. Let sit at room temperature while the cheesecake bakes.

After the cheesecake is mostly set, remove it from the oven and pour the sour cream topping onto the cheesecake. Gently spread the topping across the entire surface of the cheesecake. Continue baking for an additional 10 minutes to cook the topping.

Cool for 1 hour at room temperature and then allow to set overnight in the fridge or at least 8 hours.