Crush the graham using a Magic Bullet or regular blender. Melt 1 stick of butter in the microwave. Pour it into the crushed graham crackers. Add the vanilla extract then mix together by pulsing a few more times in the blender. Put the crumbs into the bottom and sides of springform pan. Distribute the crumbs evenly while flattening it at the same time with the bottom of the glass and/or your hands too sometimes. Set the pan aside after doing this.
Preheat the oven to 350 degrees.
Beat the cream cheese until light and fluffy. Add the brown sugar, mix until incorporated. Add the eggs (4). One at a time. Beating in between. Keep beating until well-incorporated. Scrape the sides a few times, then beat again.
Stir in the flour, salt, cinnamon powder and vanilla, then add the pumpkin puree and heavy cream. Continue to beat a few more minutes. Pour the mixture into the springform pan. Shake it gently to make the top smooth or just use a flat spatula to smooth out the top. Stick it in the oven to bake for 1 hour and 10 minutes. Don't turn the oven off yet. Cool the cheesecake in the counter for 15 minutes.
While the cheesecake is cooling, mix together sour cream, sugar, and vanilla extract.
Once the cheesecake has cooled for 15 minutes, spread the sourcream topping on top of cheesecake.
Return the cheesecake with sour cream topping back into the oven for 10 minutes.
Remove the cheesecake from the oven after 10 minutes. (Turn your oven off.) Cool the cheesecake in the counter completely then store in the fridge to chill overnight before serving the next day.
