In a medium size bowl, combine crumbs, melted butter, and salt.
Press into the bottom and up the sides of a 9-inch springform pan. Set aside.
To make the filling:
Using a hand mixer or stand mixer, beat cream cheese until extremely smooth. Add pumpkin puree, eggs and egg yolk, sour cream, sugars, and pumpkin pie spice. Beat together until well combined.
Add the flour and the vanilla. Mix until fully combined.
Pour prepared filling on top of crust. Wrap bottom of pan with heavy duty foil to prevent butter from dripping into your oven.
Bake in preheated oven for at least an hour. Center should be just slightly jiggly but not liquid. Remove from oven and allow to cool at room temperature for about 15 minutes. Cover tightly with plastic wrap and refrigerate a minimum of 4 hours.