Preheat oven to 350 degrees.

In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.

Transfer into a 9-inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.

In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won't be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.

Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving.

To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed.

Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired.