Step 1

Cut 16 ounces cream cheese into 1/2-inch cubes and set in a large bowl at room temperature until softened, about 1 hour. Meanwhile, if not using a store-bought crust, make the graham cracker crust.

Step 2

Place 6 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave in 30-second intervals until melted, about 1 minute.

Step 3

Break up 12 full-size graham crackers and place in the bowl of a food processor fitted with the blade attachment. Add 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Pulse until the crackers are broken down into fine, even crumbs, 8 to 12 pulses. Drizzle in the butter and pulse to incorporate. (Alternatively, add 1 1/2 cups graham cracker crumbs, the sugar, cinnamon, and salt to the bowl of melted butter and stir to combine.) The mixture should hold together in your hand when squeezed.

Step 4

Transfer the crumb mixture to a 9-inch pie plate (not deep dish). Press the crumbs evenly over the the bottom and up the sides of pan, using a heavy-bottomed cup as needed to press the mixture into the pan.

Step 5

Refrigerate the crust for 10 minutes. Meanwhile, prepare the filling.

Step 6

Beat 1 cup cold heavy cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.

Step 7

Beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Do not overmix. Scrape down the sides of the bowl with a rubber spatula. Add 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt. Gradually beat in 1 cup powdered sugar on low speed until combined, stopping to scrape down the sides of the bowl as needed. Gently fold in the whipped cream.

Step 8

Transfer the filling to the pie crust and smooth the top. Cover and refrigerate until firm, at least 4 hours, preferably overnight. Top as desired right before serving.