1.

2. Preheat the oven to 325°F (160°C).

3. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined.

4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.

5. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined.

6. Add the pumpkin puree, eggs, vanilla extract, ground ginger, cayenne pepper, and black pepper. Mix until smooth and creamy.

7. Stir in the sour cream until fully incorporated.

8. Pour the pumpkin cheesecake filling over the crust in the springform pan.

9. Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly.

10. Turn off the oven and leave the cheesecake inside for 1 hour. This helps prevent cracks.

11. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

12. For the maple drizzle, combine maple syrup and heavy cream in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes until slightly thickened.

13. Serve slices of cheesecake drizzled with the warm maple sauce.

14.