Add Room Temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Add both sugars and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
Add eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix a few seconds more until smooth.
Once your eggs are incorporated sprinkle in the four, add the pumpkin puree, sour cream, spices, and vanilla. Mix until incorporated and scrape the bowl down one last time. I sometimes will take a whisk to the batter just to make sure there are no unmixed bits hiding in the bowl.
Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rice much at all during this low and slow bake so you can fill it up past 2/3rds. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes.
Place springform pan into a large roasting pan. Fill with very hot or boiling water a little over an inch deep and transfer to oven.
Bake for about 60 minutes or until cake is set but center is wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it's MUCH easier to cut if you've chilled it overnight.
Run a knife around edge of cake before releasing from pan. You can garnish the cake with dollops of whipped cream or enjoy plain.