• Preheat the oven to 350 degrees Fahrenheit.
• Set the packages of cream cheese on the counter to soften.

Graham Cracker Pie Crust

• Crush the graham crackers into crumbs. Save a few crumbs to sprinkle over the whipped topping in the last step.
• Melt the butter for about 25 seconds in the microwave.
• Add the melted butter, granulated sugar, ground cinnamon, ground cloves, and ground ginger to the graham cracker crumbs. Mix well making sure the butter coats all of the graham cracker crumbs.
• Press the graham cracker mixture into a springform pan or pie pan. Set aside for now.

Pumpkin Cheesecake Filling

• Combine the packages of cream cheese we set out earlier to soften, and the granulated sugar in a large bowl.
• Using an electric hand mixer or stand mixer on medium speed, beat the cream cheese and sugar until well blended and fluffy.
• In a separate bowl, lightly whisk the large eggs with a fork or whisk then add them to the cream cheese mixture. Mix well.
• Add the pumpkin and ground cinnamon to the cream cheese mixture. Mix the cream cheese filling well.
• Pour the cream cheese filling into the graham cracker crust. Sprinkle the ground cinnamon (the remaining half we divided earlier) over the top of the cream cheese filling.
• Set it on a baking sheet and bake at 350 degrees Fahrenheit for 35 to 40 minutes. While it is baking, do not open the oven door.
• Cool on a wire rack for a few minutes, then put it in the refrigerator for 1 and a half to 2 hours to completely cool.

Topping for Pumpkin Cheesecake

• Add the heavy whipping cream, powdered sugar, and vanilla extract into a large mixing bowl.
• Beat it for about 5 to 10 minutes with an electric hand mixer or stand mixer on low speed, then increase the speed to medium, then high. Beat until it thickens and forms peaks.
• After the pumpkin cheesecake is completely cooled, spread the whipped cream topping all over the top.
• Sprinkle some graham cracker crumbs on top of the whipped cream topping.