Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper and wrap the exterior with heavy-duty aluminum foil to make it watertight. Boil a pot of water.

Combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the prepared pan and freeze for 15 minutes.

Beat softened cream cheese on low speed until perfectly smooth. Scrape the bowl frequently. Add granulated sugar, brown sugar, and flour, mixing until incorporated.

Add pumpkin puree, pumpkin spice, and vanilla, mixing on low speed until combined.

Add room-temperature eggs one at a time on low speed, allowing each to incorporate without overbeating.

Pour batter into the crust and place the springform pan into a deep roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for 55 to 65 minutes until the edges are set and center is slightly jiggly.

Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool gradually for one hour inside. Remove, cool to room temperature on a wire rack, and refrigerate for at least 4 hours (ideally overnight).

Slice the chilled cheesecake into 12 triangles using a hot, clean knife (dipped in hot water and wiped clean between every slice).

Prepare ear pieces with white frosting centers and outlines. Gently press two into the wide back edge of each slice.

Pipe dark chocolate for the winking eyes and nose. Create a messy chocolate drip down the sides. Drench the final, glistening glaze of warm butter, pumpkin spice, and cream over the entire face to make it gisten like liquid glass.