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