1. Preheat oven to 325°F.
2. Heat about 4 quarts of water in a pot on the stove to use for the water bath.
3. Spray the bottom and sides of a 9 inch spring form pan with cooking spray. Wrap the bottom of the pan with foil and 3/4 of the way up the sides of the pan. Set aside.
4. Pulse the graham crackers, 1/4 cup sugar and 1 tablespoon Pumpkin Pie spice in a food processor until finely ground. Drizzle in the butter and pulse until moistened.
5. Pour the graham cracker mixture into the prepared pan and press evenly. Smooth out with a measuring cup and bake until browned, about 15 minutes.
6. Spread a paper towel on a cookie sheet. Spread out the pumpkin. Gently press on top with another paper towel. Let sit and drain while combining the rest of the ingredients.
7. Cream the cream cheese with 1 1/4 cups sugar, salt, vanilla, lemon juice, and 3 tablespoons Pumpkin Pie Spice.
8. Add 1 egg and beat for 2-3 minutes. Scrape down the bowl. Repeat with remaining eggs.
9. Mix in the heavy cream and pumpkin on low speed just until it is combined.
10. Pour into prepared spring form pan. Place the prepared pan into a roasting pan. Open oven and bring rack out to you. Place pans on the oven rack.
11. Very carefully pour the heated water into the roasting pan to about half way up the spring form pan. Push into the oven slowly so that the water does not slosh into the cheesecake.
12. Bake for 1 ½ hours or the internal temperature is 145°.
13. Remove from the oven very carefully when finished baking. Set the roasting pan on a cooling rack - cool the cheesecake in the water bath for 45 minutes. This will help the cake not to crack.
14. Once the water and cheesecake are warm to the touch, remove to a cooking rack. Once the cheesecake is cool to the touch, wrap the top with foil . Refrigerate for at least 5 hours or up to 3 days.