In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese, granulated sugar, and dark brown sugar together on medium speed for 2 minutes, until smooth, scraping the sides of the bowl as necessary.
Turn mixer to low and add in the pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined and smooth, scraping the sides of the bowl and the beaters often to make sure everything is combined.
With the mixer still on low, add the eggs, 1 at a time, mixing after each addition just until just combined. Don’t over-mix, but make sure all the ingredients are mixed in evenly and the mixture is smooth.
Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
Pour the cheesecake filling on top of the cooled crust.
Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure no water enters the cheesecake and the water level doesn’t come up higher than the foil.
Bake for 60 minutes, or until the center is almost set. It will still jiggle a little bit.
Turn the oven off and leave the door shut. Allow the cheesecake to sit in the warm oven for 45 minutes. Remove from the oven, and cool for at least an hour until it reaches room temperature.
Cover the pan and place in the refrigerator for at least 6 hours, or best overnight.