Preheat the oven to 350º F.

If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the melted butter and sugar, mix well until incorporated.

Add the crumbs to a 9x13 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan.

Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.

Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.

Turn the oven down to 325º F.

In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, pumpkin pie spice, cinnamon, and vanilla extract, beat again. Beat in the pumpkin puree. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust.

Bake the cheesecake for 40-45 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center

Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.

Once cooled, place the cheesecake in the fridge for at least 6 hours or overnight.

Cut and serve.