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Preheat oven to 170°C / 338°F and line a 9-inch springform pan with parchment paper.
Blend biscuits in a food processor until fine crumbs form.
Mix crumbs with melted butter until fully combined.
Press mixture firmly into the bottom of the springform pan and refrigerate while preparing filling.
In a mixing bowl beat Philadelphia cream cheese and sugar until smooth and creamy.
Mix in pumpkin puree until fully incorporated.
Blend sour cream into the batter until smooth.
Add eggs one at a time while mixing gently after each addition.
Mix in cinnamon and vanilla extract.
Pour the cheesecake batter evenly over the prepared crust.
Bake for 1 hour.
Turn off oven and allow cheesecake to remain inside for another hour.
Remove cheesecake and allow it to cool at room temperature.
Refrigerate for at least 6 hours or overnight until set.
Pipe whipped cream on top and sprinkle cinnamon before serving.