Preheat your oven to 350℉ and spray your springform pan with a baking spray (or grease with butter).
Make the crust by processing the graham crackers in the food processor for about 30 seconds, then add the butter, sugar, and cinnamon and process for another 30-60 seconds.
Press the crust into the bottom of the springform pan and smooth out with the bottom of a cup or measuring cup. Set in the fridge until the filling is ready.
Make the filling by beating together all of the cream cheese and sugar with a hand mixer.
Add in the pumpkin, sour cream, vanilla, and pumpkin pie spice, mix again until well mixed.
Add the eggs in, one at a time, and mix well.
Pour the mixture on top of the crust and bake for 45-55 minutes, or until the cheesecake is only jiggly in the middle.
Let cool at room temperature for at least one hour, then let cool in the fridge for at least another 2 hours, uncovered.
Once completely cool, top with whipped cream and serve!
Notes
- The cheesecake should be ready around 50 minutes in the oven, but with differences in ovens it is best to check it at 45 minutes, and then again every 5 minutes until done.
- This cheesecake stays best in the fridge, covered, for up to 3-4 days, after that it may start to lose its flavor and go bad. If you need it to last longer than than, be sure to freeze it.