Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup sugar

5 tablespoons butter, melted

1 cup pumpkin puree

3 tablespoons praline paste*

1/4 cup plus 2 tablespoons sugar

2 eggs, beaten

1 egg yolk

1/2 cup heavy cream

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

4 (8-ounce) packages cream cheese, softened

1 1/3 cups sugar

4 eggs

1/2 cup heavy cream

1 teaspoon vanilla extract

Preheat oven to 350°F.

Combine graham cracker crumbs, sugar, and butter in a medium bowl; mix until crumbs are moist.

Press crumbs into the bottom of a 9-inch springform pan.  Bake 8 minutes.  Set aside to cool. Reduce oven temperature to 325°F.

Combine pumpkin puree, praline paste, and sugar and stir to form a paste.  Whisk in eggs, egg yolk, cream, cinnamon, and salt until well combined.

Pour mixture in prepared crust and bake for 25 minutes.

Combine cream cheese and sugar; beat on medium-high speed until well combined and smooth, about 4 minutes.  Scrape sides of bowl.

Add eggs one at a time, mixing until each is fully incorporated before adding the next egg.

Add cream and vanilla, and beat until batter is smooth.  Pour batter atop pumpkin layer.

Bake for approximately 1 1/2 hours, or until cheesecake is set and no longer moves when pan is gently shaken.

Cool for at least 2 hours before serving.