Place oven racks in the center of the oven. Preheat oven to 350°F.

In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated.

Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes.

Remove crust from oven and set aside.

Reduce oven temperature to 325°F.

In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth.

Scrape the sides and bottom of the bowl and add in granulated sugar, mixing until smooth.

Stir in vanilla, pumpkin, pumpkin pie spice, and cinnamon.

Scrape the sides and bottom of the bowl and mix again.

Crack eggs into a liquid measuring cup and beat until well scrambled.

With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once the egg has been incorporated.

Remove the bowl from the mixer and scrape the sides and bottom again.

Tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible.

Pour filling into the center of the graham cracker crust and gently smooth the top.

Bake for 40 minutes at 325°F.

Reduce temperature to 250°F and continue cooking for 45 minutes more.

Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes.

Crack oven door to let cheesecake cool slowly for one hour before removing.

Bring cheesecake to room temperature for 3-4 hours before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely for 6 hours to overnight.

To serve, open springform pan and remove collar.

Decorate as desired.

Use a hot knife for slicing for clean pieces.