Preheat oven 350 F.
In a food processor, pulse the graham crackers. Then add the melted butter, cinnamon, pumpkin seeds and pulse a couple of times until everything is fully incorporated.
Pour the the crust mixture into a nonstick 9 inch springform baking pan. Using a measuring cup, evenly spread the cookie crumbs and bring about more than 1/2 inch along the sides of the pan as well.
Bake the crust for 10-12 minutes or until golden. While the cookie crust bakes, begin making the cheesecake and pumpkin pie filling
In a bowl, add all the cheesecake filling ingredients and mix until the mixture is smooth and lump free. In another bowl, add all pumpkin pie filling ingredients and mix until everything is incorporated and mixture is lump free.
Once the crust has pre-baked, allow to cool.
Pour the cheesecake filling on top of cooled pre-baked crust, spread the filling evenly. Then pour the pumpkin pie mixture slowly over the cheesecake filling.
Cover the outside of the cheesecake pan with foil and place in a roasting pan. Place the pan in the middle rack and pour boiling water covering little under 3/4 of the pan.
Bake for about 1 hour and 15-20 minutes.
Allow the pumpkin pie cheesecake to cool (about 1 hour), then refrigerate, preferably, overnight or a minimum of 4 hours.
Before serving, decorate with homemade or store bought whipped cream.
