Make the Graham Cracker Crust:
In a medium bowl, stir together the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and mix until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer while you prepare the cheesecake filling.
Prepare the Cheesecake Filling:
Start by blotting the pumpkin puree with a paper towel to remove excess liquid. Repeat this process several times to ensure the puree is as dry as possible.
In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
In a separate large bowl, beat the cream cheese until it becomes soft and creamy. Add the powdered sugar, brown sugar, and pumpkin pie spice, and beat until well combined. Mix in the vanilla extract and the pumpkin puree until fully incorporated.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold carefully to maintain the light texture of the whipped cream.
Assemble the Cheesecake:
Remove the crust from the freezer. Spoon the pumpkin cheesecake mixture over the crust, spreading it evenly and smoothing the top with a spatula.
Place the cheesecake in the refrigerator to chill for at least 6 hours, or overnight for best results.
Serve:
When ready to serve, run a thin, sharp knife around the edge of the pan to loosen the cheesecake, then unclamp the springform pan. Slice the cheesecake into pieces and serve with a dollop of whipped cream if desired.