For the crust:

1. Preheat oven to 350°F.
2. Line the bottom of a 9-inch springform pan with parchment paper (or foil) and spray lightly with nonstick cooking spray.
3. Combine the graham cracker crumbs, butter, granulated sugar and cinnamon in a large bowl until fully combined.
4. Press the graham cracker mixture into the pan going up the sides about an 1 inch.
5. Bake for 7 -8 minutes and cool on wire rack.

For the cheesecake:

1. Reduce the heat to 325°
2. Combine the eggs, pumpkin, half and half and spices in a bowl.  Set aside.
3. Beat the cream cheese and sugar(s) in the bowl of a stand mixer fitted with the paddle attachment, until fluffy; about 3-4 minutes, scraping the bowl down when necessary.
4. Add in the egg and pumpkin mixture, mixing on low speed until well combined, again scraping the bowl down to ensure there are no lumps. 
5. Pour the batter into the cooled crust.
6. Bake on the center rack of the oven for 60 minutes.  The edges will appear set, but the center should have a little jiggle to it.
7. Crack the oven door open – DO NOT REMOVE THE CHEESECAKE.  Turn the oven off and allow the cheesecake to rest in the cooling oven for one hour.
8. Remove the cheesecake from the oven. 
9. Release the cheesecake from the pan by running a butter knife along the sides to release it.
10. Allow the cake to completely cool in the refrigerator for at least 6 hours. 
11. Serve with homemade whipped cream.