Step 1

Crush graham crackers if food processor.

Step 2

Add melted butter and sugar and pulse to incorporate.

Step 3

Press mixture into bottom an partially up the sides of a springform pan.

Step 4

Refrigerate at least 30 minutes to firm.

Step 5

In a large bowl, beat cream cheese, brown sugar and sugar until creamy.

Step 6

Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.

Step 7

Whip heavy cream until stiff peaks form.

Step 8

Fold pumpkin mixture into whipped cream.

Step 9

Spread evenly into crust.

Step 10

Refrigerate at least 2-3 hours before serving.

Step 11

Garnish with additional whipped topping if desired.