Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan and set aside.

In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan and slightly up the sides.

Bake the crust for 10 minutes, then remove from oven and allow to cool slightly while preparing the filling. Keep the oven on.

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Add vanilla extract and beat until combined. Add eggs one at a time, beating on low speed just until each is incorporated.

Pour half of the cream cheese mixture over the pre-baked crust, spreading evenly. To the remaining cream cheese mixture, add pumpkin puree and spices. Mix until well combined and no streaks remain. Carefully pour the pumpkin layer over the vanilla layer in the springform pan.

Bake at 325°F for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. This slow cooling helps prevent cracking.

Once the cheesecake has reached room temperature, cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a clean, warm knife for neat portions.