With a stand mixer fitted with the whisk attachment, add room temperature cream cheese and cream at a medium speed.
Add both sugars and the salt to the bowl and continue to mix until creamy.
Add the eggs one at a time, mixing after each. Scrape the bowl down and mix a few seconds more until smooth.
Once smooth, add the yogurt, pumpkin puree, flour, vanilla, and spices. Mix until everything is fully incorporated. Give it one last good scrape down the sides and mix to be sure you didn't miss any little bits.
Pour the batter on top of your crust in the foil-wrapped pan. Make sure it isn't leaking out!
If you're using a smaller pan, you will have some l;eftover batter that you can make into mini cheesecakes.
Place the springform pan into the large roasting pan. Fill the pan with very hot water, about 1 inch deep, and transfer to the oven.
Bake at 325°F for 20 minutes then reduce temperature to 300°F and bake for an additional 55-65 minutes or until the cake's edge has set but center is still wobbly.
Turn the oven off, with the door closed and allow the cake to rest in the oven for 1 hour.
After the time has elapsed, remove the cake from the oven and cool to room temperature. Cover the cake and chill in the fridge, ideally overnight. If you are impatient you can enjoy it after only a few hours but it will be more challenging to unmold the cake from the pan.
If the cake is still stuck to the edge of the pan, run a knife around the edge before unmolding.
Serve with dark chocolate shavings on top! Whipped cream is good too!