Coat a 9-inch springform pan with nonstick baking spray. Set aside.
On the outside, wrap the bottom and sides of the springform pan in a double layer of foil.
Add all the CRUST ingredients except melted butter to a large bowl and combine.
Add melted butter and stir until well combined.
Press the mixture into the prepared pan to line the sides about 1 inch up the side.
Refrigerate for at least 30 minutes.
Pumpkin Cheesecake Filling:
Preheat oven to 325˚ F.
In a large bowl, beat cream cheese until light and creamy, about 1 minute.
Add sugar, salt, pumpkin spice and flour, mix until completely combined and there are no lumps.
On low speed, add the eggs, one at a time, and beat until just mixed.
Add pumpkin, sour cream, cream and vanilla. Beat until combined, stopping to scrape the bottom and sides of the bowl with a spatula.
Pour the batter into the prepared pan and level.
Bake:
Set the springform pan inside a larger pan, such as a roasting pan. Add HOT water to the roasting pan, about halfway up the sides of the springform pan.
Bake for 50-55 minutes. Or until the cheesecake is slightly wobbly in the center, yet puffy on the sides.
Cool:
Turn the oven off, leaving the door open a crack. Cool cheesecake completely this way for about 2 hours.
Place it on the counter at room temperature to completely cool. Run a butter knife around the edges to release it from the pan, after which refrigerate it for at least 6 hours or overnight.
Whipped Cream:
Add all the ingredients to a large bowl and with a hand mixer whisk on slow-medium speed, gradually increasing to high speed until soft peaks.
Pipe the whipped cream onto the cheesecake and sprinkle a bit of ground cinnamon on top.