1-First, preheat your oven to 350°F (175°C). This temperature ensures even baking without drying out the cheesecake. Prepare the graham cracker crust in a 9-inch springform pan and chill it in the refrigerator to set firmly before adding the batter.

2-Next, in a large bowl, beat together the cream cheese and sugars until smooth and lump-free, scraping down the sides as needed. Stir in the sour cream to add tanginess. Then, add the vanilla extract, pumpkin puree, and pumpkin pie spice; mix until fully combined for that signature flavor.

3-After that, add the eggs one at a time, mixing on low speed just until combined after each addition and scraping down the sides. Spread the batter evenly over the chilled crust and place the pan on a foil-lined baking sheet. Bake for 40 minutes or until the center is almost set but may jiggle slightly; the edges should be set.

4-Once baked, cool the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight to firm up. Finally, prepare the cinnamon whipped cream by combining the heavy cream, powdered sugar, vanilla extract, and cinnamon; beat on low speed, gradually increasing until stiff peaks form. Top the chilled cheesecake with this whipped cream before serving for a delightful finish.