Preheat your oven to 325°F (165°C). In a bowl, mix the graham crumbs and melted butter until combined, then press into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes, then remove and let it cool.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the pumpkin puree, espresso powder, and pumpkin pie spice to the mixture, and beat until fully combined.

Crack the eggs one at a time into the mixture, mixing well after each addition, then gently fold in the sour cream.

Pour the cheesecake mixture over the cooled crust in the springform pan. Create a water bath by placing the pan in a larger baking dish filled with hot water.

Bake in the preheated oven for 60-70 minutes, until the center is just set but still slightly jiggly.

After baking, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually.

After cooling on the counter, transfer the cheesecake to the refrigerator and refrigerate overnight before slicing.

Remove the sides of the springform pan, slice the cheesecake into wedges, and serve with coffee or chai.