For the crust:

1. Pre-heat the oven to 325 degrees F. Spray the inside of a 9-10″ springform pan with cooking spray and wrap the outside of the pan with 2 layers of aluminum foil.
2. Combine all of the ingredients for the crust in a food processor and blend until fully combined and the graham crackers are finely ground and moist.
3. Pour the cracker mixture into the spring form pan and press it down into the pan as tightly as possible. It’s helpful to use a cup with a flat bottom to press the mixture down into the pan.
4. Bake for 15-17 minutes until lightly browned. Let cool completely and then place in the fridge while the filling is prepared.

For the filling:

1. Heat the oven to 350 degrees F.
2. In a small bowl, mix together the brown sugar and the spices. Set aside.
3. In the bowl of a stand mixer, cream together the cream cheese on medium speed until it’s cream and smooth. You may need to occasionally scape down the sides and stir it by hand.
4. Gradually add in the brown sugar mixture until it’s well mixed in.
5. Next, add in the eggs one at a time making sure that one egg is fully combined into the cheese mixture before adding in the next egg.
6. Finally, add in the pumpkin puree and mix together until fully combined.
7. Scrape the pumpkin cheese mixture over top of the crust and bake for 35-45 minutes (bake time depends on your oven and the size of your pan so watch it).
8. Once out of the oven, let cool completely before placing it in the fridge.
9. Optional: once cooled, drizzle with a bit of chocolate before serving.
10. ENJOY!!!