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Preheat oven to 325F. Spray a 9x13 dish with nonstick spray and set aside.
Make the crust by combining the crushed graham crackers, sugar, and pumpkin spice with the melted butter. Mix well and flatten it down evenly on the prepared dish. Place it in the fridge while you make the filling next.
In a large mixing bowl, mix the cream cheese and sugar on low until creamy. Add the eggs one at a time and mix well.
Scoop half of the mixture on top of the crust. Spread it evenly and place in the freezer.
To the rest of the mixture, add the pumpkin puree and pumpkin spice. Mix well and carefully spread it evenly on top of the cream cheese mixture.
Bake for 50-60 minutes or until edges are set and center is slightly jiggly. When done, let it cool down and place into the fridge for 3-4 hours or overnight.
Serve it with whipped cream and sprinkle pumpkin spice. Enjoy!!