Place a pan of water in the oven on the middle rack and preheat oven to 350.
Make the crust by combining graham crackers, butter and sugar in a bowl until large crumbs forms.
Press the crumbs into the bottom of a greased, nonstick, 7-inch spring-form pan and freeze for 30 minutes or until set.
In a large bowl, cream together the sugar and cream cheese until smooth.
Add vanilla extract.
Mix in the pumpkin, followed by the eggs, cinnamon, all-spice,ginger and nutmeg. (remember to mix ONLY until combined. Mixing creates air and lots of air makes the cheesecake crack.)
Pour the batter into the prepare pie crust. Shake the pan gently to even the batter out.
Place foil paper around the bottom of the springform pan to prevent water from leaking in. (better safe than sorry)
Place the pan into the oven inside the pan of water.
Bake for 60 minutes. (DO NOT OPEN THE OVEN DURING THIS TIME)
After 60 minutes, turn off the oven and crack the oven door open.
Allow the cheesecake to cool slowly in the oven.The center will be slightly jiggly.
When the cheesecake is cool enough to handle, place on a cooling rack and allow it to cool completely. Do no remove it from the pan,
Repair any cracks if needed, while the cheesecake is warm. (see video)
Cover with plastic wrap and refrigerate for 8 hours or overnight.
The next day, remove the cheesecake carefully from the pan.
Use a napkin to dab away any condensation from the surface of the cheesecake.
Garnish with pecans and cinnamon whipped cream when ready to serve.
To make the cinnamon whipped cream, chill a bowl and beaters in a freezer.
Add whipping cream to the bowl and beat on high speed until it starts to thickened.
Add powdered sugar and continue beating.
Add cinnamon and beat until light and fluffy.
Refrigerate until ready to use.