A creamy pumpkin and spiced cheesecake with decadent whipped cream.
Melt the butter in microwave while pulverizing graham crackers in the food processor.
Mix the two in a greased pie pan. Use a fork or spoon to smooth out the crumbs and pat them down, letting them travel up the side of the pie pan some.
Preheat the oven to 325.
In a large bowl add all cheesecake filling ingredients. Blend with mixer until uniform and smooth. (This can be done by hand, but it's hard to get the cream cheese smooth. You'll likely have a lumpy cheesecake.)
Smooth filling over the top of the crust.
Bake 40 minutes or until cheesecake has firmed up around the edges.
Let cool on the counter until safe to put in the fridge. Cool in the fridge for a few hours until its chilled and firm.
Combine cream & sugar in a cold bowl. Start slow, don't wear the powdered sugar, but blend the crap out of it with a mixer.
Blend in cinnamon and vanilla to taste.
Blend until mixture retains it's shape and is the desired thickness. Keep refrigerated.