For the crust

1. Preheat oven to 325 F (160C). Lightly grease a 9-inch spring form pan and wrap the outside with foil. We're going to put this in a water bath later, so you want to make sure the seam of your pan is sealed up.
2. Give your graham crackers or biscuits a good smash as you add them to the bowl of your food processor. Add the sugar and spices, then turn on the food processor until you have fine crumbs. You'll know it's ready when the sound changes. If you don't have a food processor, put everything in a zip top bag and smash away with your rolling pin.
3. Add the melted butter to the food processor and pulse until combined. Or just stir it together in a bowl. Your mixture will look like wet sand.
4. Pour your graham cracker crumbs into the spring form pan and press them evenly into the bottom with a rubber spatula or your hands. You can work the crumbs up the side if you like. 
5. Bake your crust for 15 minutes. It will smell slightly toasty and will be ever so lightly browned.
6. Remove from oven and set on a wire rack to cool.

For the filling

1. In a small mixing bowl, combine sugar, spices and salt.
2. In a large mixing bowl or the bowl of your stand mixer, beat the cream cheese for a couple of minutes until it's smooth and light.
3. Slowly add the sugar mixture with the mixer on medium. After it's all combined, stop and scrape down the bowl with a rubber spatula. 
4. Add the pumpkin, vanilla, and lemon juice and mix on medium until well combined. Give it another scrape.
5. Next add your eggs one at a time making sure each is incorporated before adding another. Scrape the side of the bowl and give it another mix.
6. Finally add the cream. Once that's mixed in, you can ditch the mixer. Scrape down the sides of your bowl and give everything one final mix with your spatula.
7. Carefully pour your filling into the springform pan. Place your springform pan into a large roasting pan. Place the pans in the oven and ever so carefully pour the water from a recently boiled kettle into the roasting pan until it comes about halfway up your springform pan.
8. Bake for about 1 hour and 30-40 minutes. The cheesecake will still be a bit wobbly in the middle, but it shouldn't wave.
9. Leave the cheesecake in the pan to cool for about an hour. After that you can pull it out of the roasting pan, gently remove the collar, and leave it to cool completely on a wire rack. Then lightly cover it with plastic wrap and refrigerate for at least 4 hours, preferably over night.

For the topping

1. Put sugar, water, and lemon juice in a medium sauce pan and stir gently, then get rid of the spoon. Cook over medium high heat until the sugar turns an amber color. 
2. Turn heat down to medium low, add cream and salt, and stir carefully. It will seize up for a second, but then mix up just fine. Cook until the sauce thickens. You'll know it's ready when the bubbles start to slow down and become smaller. It will continue to thicken as it cools.
3. Remove from heat and let the caramel cool for about 20 minutes.
4. Pour it over the top of your cheesecake. It will slowly spread to cover the top of the cheesecake. You may have to gently coax it into the edges.
5. Keep the cheesecake in the fridge until you are ready to serve. The caramel wil be a bit runny at first but will set as it chills.