Place a metal mixing bowl and beaters in the freezer for 15 minutes. This is used for the filling.

In a mixing bowl combine the graham cracker crumbs, brown sugar, and melted butter. Stir together until a thick mixture forms.

Press the crust into an un-greased 8 or 9 inch springform pan. You can also use a pie pan. Use your fingers and the bottom of a flat cup (I like to use my 1/2 measuring cup) to evenly distribute the crust on the bottom and the sides of the pan. Make sure the crust mixture is really compacted.

Place the crust in the freezer for 15 minutes before adding the filling. If you’re preparing the crust days or hours in advance, cover with foil or plastic wrap and place in the refrigerator.

To remove excess moisture from the pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. It is critical to remove the excess moisture so the cheesecake sets properly. 

In a mixing bowl, beat the cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, 1-2 minutes. Add in the pumpkin puree and spices, beat until combined. Set aside.

Remove the metal mixing bowl and beaters from the freezer. Add the heavy whipping cream, 1/2 cup powdered sugar, and vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes.

Add the cream cheese mixture to the whipped cream and mix them together on low speed for 30 seconds or just until you can’t tell which is the cream cheese and which is the whipped cream. Alternatively, you can fold them together with a spatula.

Scoop the filling into the crust and smooth with an offset spatula. Cover the top with plastic wrap and place in the fridge to set for at least 6 hours - overnight is preferred.

Before serving, run an offset spatula around the outside of the pan, then remove the outer ring of the springform pan. Use a sharp knife to cut the cheesecake into slices. In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It can be annoying, but you will have the most perfect slices!