In a small bowl combine dry ingredients – flour, cinnamon, ginger, nutmeg, and salt.
Wipe the bowl and the blade of the food processor, to remove any crumbs.
Add the cream cheese and blend on medium speed, until light and fluffy.
Add sugar (white and brown), and blend until smooth. Scrap the bowl down occasionally.
Beat in eggs and yolk, one at a time, until just incorporated.
Add pumpkin puree, sour cream, blend until just combined.
Sprinkle flour and spices mixture in thirds, pulse after each sprinkle. Add vanilla bean paste, blend until mixture is a smooth consistency.
Pour the filling into the prepared pan. Spread the filling evenly, using a spatula or a spoon.
Tap the pan few times, to remove any air bubbles. If you see any air bubbles on the surface of the filling, just burst them with a toothpick or a fork. This helps achieve a smooth surface cheesecake.