1. In a medium bowl, combine 1 and 1/2 cups of graham cracker crumbs with 1/3 cup of melted unsalted butter and a pinch of salt. Mix until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes while preparing the filling.

2. In a large bowl, beat 16 oz of softened cream cheese with 1/2 cup granulated sugar and 1/4 cup brown sugar until smooth and creamy.

3. Add 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and a pinch of salt. Mix until fully incorporated.

4. In a separate bowl, whip 1 cup of heavy cream until soft peaks form.

5. Gently fold the whipped cream into the pumpkin mixture in batches, being careful not to deflate the airiness.

6. Pour the pumpkin cheesecake filling over the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours or overnight until fully set.

7. Slice and serve chilled. Optionally top with whipped cream and cinnamon.