Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper and wrap the base with aluminum foil.

In a medium bowl, combine graham cracker crumbs, 1 tablespoon of sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan.

In another bowl, mix the flour, brown sugar, granulated sugar, cornstarch, and ground cinnamon. Stir in the melted butter until it resembles coarse crumbs.

In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy. Add the pumpkin, vanilla extract, spices, and salt, mixing well.

Add the eggs into the filling one at a time, mixing until smooth after each addition. Pour the filling onto the crust.

Sprinkle the crumble mixture generously over the cheesecake filling.

Place the springform pan into a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform.

Bake for 115-120 minutes, or until the center is almost set and the crumble is golden brown. Let it cool on a wire rack for about 30 minutes.

Transfer to the fridge to chill for at least four hours, preferably overnight.

Dust the top with confectioners' sugar before serving.