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Preheat your oven to 170°C (338°F). Line a 9-inch springform pan with parchment paper to prevent sticking.
Place digestive biscuits in a food processor and pulse until they become fine crumbs.
Transfer the crumbs to a bowl and mix with melted butter until the texture resembles wet sand.
Press the mixture firmly into the bottom of the springform pan. Refrigerate while you prepare the filling.
In a large mixing bowl, beat the Philadelphia cream cheese and sugar with a hand mixer until smooth and fluffy.
Add the pumpkin puree and mix again until evenly incorporated.
Then add the sour cream and blend gently.
Add eggs one at a time, mixing on low speed after each addition.
Then mix in the cinnamon and vanilla extract.
Pour the filling over the chilled crust.
Place the cheesecake in the oven and bake for 1 hour.
After baking, turn off the oven and leave the cheesecake inside for another hour.
Remove the cheesecake from the oven and allow it to cool at room temperature.
Then refrigerate for at least 6 hours or overnight.
Whip the cream until stiff peaks form.
Pipe or spread the whipped cream over the cheesecake and sprinkle lightly with cinnamon.
Slice and serve chilled.