1. Preheat oven to 325°F. Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter until evenly moistened.

2. Press the crust mixture firmly into a 9-inch springform pan. Bake for 8 minutes. Let cool completely.

3. In a large bowl, beat the softened cream cheese until smooth and creamy.

4. Add granulated sugar, pumpkin puree, sour cream, vanilla extract, and nutmeg. Beat until fully incorporated.

5. Add eggs one at a time, beating on low speed and mixing just until each is incorporated. Do not overmix.

6. Pour the filling over the cooled crust and smooth the top.

7. Bake at 325°F for 55–65 minutes, or until the center is set but still slightly jiggly.

8. Turn off the oven and crack the door open. Let cheesecake cool inside the oven for 1 hour.

9. Transfer to the refrigerator and chill for at least 4 hours or overnight.

10. Before serving, top with whipped cream and a sprinkle of cinnamon.