Preheat your oven to 325°F (160°C) and lightly grease an 8-inch baking pan. In a medium bowl, combine the finely crushed Oreos, 1 tablespoon of granulated sugar, and a pinch of kosher salt. Pour in the melted butter and mix until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan to form an even crust. I like to use the bottom of a flat glass or measuring cup to get a really compact crust.

In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the brown sugar, 1/2 cup granulated sugar, pumpkin puree, pumpkin pie spice, and 1/2 teaspoon kosher salt, mixing until well combined. Scrape down the sides of the bowl to ensure no lumps. I always make sure my cream cheese is truly at room temperature for the smoothest filling.

Beat in the large egg, then the two large egg yolks, and finally the vanilla extract until just incorporated. Be careful not to overmix at this stage; overmixing can introduce too much air, leading to cracks in your cheesecake. Pour the pumpkin cheesecake filling evenly over the prepared Oreo crust in the pan. Prepare a roasting pan by placing your cheesecake pan inside it, then carefully pour boiling water into the roasting pan, ensuring it reaches halfway up the sides of the cheesecake pan.

Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50 minutes. After 50 minutes, turn off the oven, open the door slightly, and let the cheesecake cool gradually in the oven for 1 hour. This slow cooling prevents cracking. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack before chilling it in the refrigerator for at least 2 hours, or until firm. For best results, I recommend chilling overnight.

Once fully chilled and firm, carefully remove the cheesecake from the pan and slice it into individual bars. Before serving, sprinkle the top of each bar generously with superfine sugar. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crackly crust. Serve immediately to enjoy the delightful contrast of the crisp topping and creamy filling.