Graham Crust
1-In a medium bowl stir together the: In a medium bowl stir together the graham crumbs, sugar & cinnamon. Then stir in the melted butter.
2-Press the mixture into the bottom and: Press the mixture into the bottom and up the sides (about 1/2 to 2/3 of the way) of a 9-inch springform pan.
3-Place in the freezer as you make: Place in the freezer as you make the filling.

Cheesecake Filling
4-Blot the pumpkin with a paper towel: Blot the pumpkin with a paper towel and squeeze out the excess liquid. I do this many times to remove as much liquid as possible. Set aside.
5-In a separate large bowl beat the: In a separate large bowl beat the heavy cream until stiff peaks form. Set aside.
6-In a separate large bowl beat the: In a separate large bowl beat the cream cheese, powdered sugar, brown sugar, pumpkin pie spices and vanilla extract until smooth and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure there are no lumps.
7-Beat the blotted pumpkin puree into the: Beat the blotted pumpkin puree into the cream cheese mixture until combined.
8-Gently fold the whipped cream into the: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Do this very gently. When finished, it should be an even consistency and you should no longer see streaks of whipped cream.
9-Take the crust out of the freezer: Take the crust out of the freezer. Spoon the cheesecake mixture over top and spread the top smooth.
10-Cover the pan and place in the: Cover the pan and place in the fridge to chill for at least 6 hours or overnight.
11-When ready to serve, trace a very: When ready to serve, trace a very thin sharp knife around the edges of the pan, then unclamp the springform.
12-Optionally, top with whipped cream (I used: Optionally, top with whipped cream (I used a piping bag with a 1M tip). When slicing, slice with a thin, sharp knife and be sure to cut all the way through the crust.