Lightly coat a 9-inch or 10-inch springform pan with nonstick baking spray and set aside.

Wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan only from the outside.

Add all the ingredients except butter to a large bowl and stir to combine.

Add melted butter and stir until well combined.

Add the mixture to the prepared springform pan, and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.

Refrigerate for at least 20 minutes.

Preheat oven to 325 degrees F.

In a large bowl, beat cream cheese for 1 minute. Add sugars, salt, and flour, and mix until thoroughly combined and there are no lumps. Scrape down the sides of the bowl with a spatula.

With the mixer on low, add the eggs, one at a time, and beat until just mixed through—do not overbeat. Scrape down the sides of the bowl with a spatula.

Add pumpkin puree, sour cream, cream, vanilla extract, and spices, and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.

Pour the batter into the prepared pan. Level the top with a spatula.

Set the springform pan in a large roasting pan deep enough to hold water. Pour HOT water into the roasting pan about halfway up the sides of the springform pan.

Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes, or until it is just slightly wobbly in the center but puffy and settled on the sides.

Turn off the oven and crack open the door. Cool the cheesecake entirely in the open oven.

Once completely cooled, remove from the oven and refrigerate for at least 5-6 hours.

Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.

Add cold cream, sugar, vanilla, and cinnamon to a large bowl.

Using a hand or stand mixer, whisk at a slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.

Add the whipped cream to a pastry bag fitted with a star piping tip. Pipe it onto the cheesecake and garnish with pumpkin candies.