Preheat your oven to 325°F and line a 9-inch springform pan with parchment paper. Mix graham cracker crumbs, melted butter, and 3 tbsp sugar, then press firmly into the pan bottom and 1 inch up the sides. Bake for 8 minutes, then remove and cool while preparing the filling.

Beat softened cream cheese on medium speed for 3-4 minutes until completely smooth and fluffy. Add 1 cup sugar gradually, scraping bowl sides frequently to ensure even mixing. This pumpkin cheesecake crowd recipe depends on fully incorporating the sugar for proper texture and flavor distribution.

Whisk together pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, salt, and cornstarch in a separate bowl until completely smooth. Fold this mixture gently into the cream cheese mixture in two additions, stirring until just combined without overmixing.

Add eggs one at a time, folding gently after each addition until just barely combined—overmixing incorporates excess air that causes cracking. Pour the filling onto the cooled crust and smooth the top evenly.

Place the springform pan inside a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the cheesecake sides. Bake for 70-75 minutes until the edges are set but the center still jiggles slightly when gently shaken—this indicates perfect doneness.

Turn off the oven and crack the door open 4 inches, leaving the cheesecake inside for 30 minutes to cool gradually. Remove from the oven and water bath, then cool completely on a wire rack for 1 hour before refrigerating at least 8 hours or overnight.

Before serving, whisk heavy cream and maple syrup together until soft peaks form. Top each slice with a dollop of maple whipped cream and serve immediately.