Preheat your oven to 325°F (175°C).

In a medium bowl, combine the brown sugar and crushed graham crackers.

Pour the melted butter over the mixture and mix until it resembles wet sand.

Press the crust mixture evenly into the bottom of a 10-inch springform pan. Use the bottom of a measuring cup or glass to press it down firmly.

Place in the freezer while making the cheesecake filling.

In a large mixing bowl, use a hand mixer to beat the cream cheese until smooth.

Gradually add the sugar, salt, and flour, mixing well after each addition.

Beat in three eggs, one at a time, ensuring each is fully incorporated before adding the next.

Add the pumpkin pie spice, vanilla extract, sour cream, the last egg, and pumpkin puree. Mix until the filling is smooth and well-blended.

Pour the cheesecake filling over the chilled crust in the springform pan, spreading it out evenly with a spatula.

Gently tap the pan on the counter to release any air bubbles.

Place the springform pan on the middle rack of your preheated oven.

Bake the cheesecake for 60 minutes. The edges should be set, and the center should still jiggle slightly.

Turn off the oven and leave the cheesecake inside with the door cracked open for 60 minutes to prevent cracking.

Remove the cheesecake from the oven and chill in the fridge for at least one hour.

Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully.

When ready to serve, run a knife around the edge of the pan to release the cheesecake. Remove the springform pan ring.

Top with whipped cream around the edges of the cheesecake and finish with cinnamon sprinkled on top.