Preheat the oven to 350 degrees. Spray a 9x9 inch metal baking pan with non stick spray and line it with parchment paper. Set aside.
In a medium bowl, mix the cream cheese, sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
16 oz (454 g) cream cheese, at room temperature, ⅔ cup (133 g) granulated white sugar, 2 tablespoon (16 g) cornstarch
Add in the pumpkin puree, sour cream, vanilla and pumpkin pie spice and mix on medium-low speed just until combined.
½ cup (122 g) pumpkin puree, at room temperature, ¼ cup (62 g) sour cream, at room temperature, 1 ½ teaspoon vanilla extract, 1 ½ teaspoon pumpkin pie spice
Add the eggs to the pumpkin mixture and mix on medium-low speed just until combined.
2 eggs, at room temperature
Set aside the cheesecake filling.