Preheat your oven to 325°F (165°C). In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Mix well until the crumbs are fully coated. Press this mixture into the bottom of a 9-inch springform pan.

Bake in the preheated oven for 10 minutes to set the crust.

In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.

Slowly add in the pumpkin puree along with the pumpkin pie spice, stirring until well blended.

Next, add in the eggs one at a time, mixing on a low speed after each addition to incorporate without adding too much air.

Gently mix in the sour cream and flour until just combined, being cautious not to overmix.

Pour the cheesecake filling over the cooled chocolate crust.

To create a water bath, wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger baking dish and fill it with hot water halfway up the sides of the springform pan.

Bake for 65-75 minutes or until the center is just set.

After baking, allow the cheesecake to cool gradually at room temperature.

Once cooled, refrigerate overnight for best results.

Before serving, drizzle the cheesecake with salted caramel sauce for an extra delicious touch.