Preheat the oven to 350°F (175°C) and place the oven racks in the center.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles damp sand.

Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.

Bake the crust for about 7 minutes, then set it aside to cool slightly.

Reduce oven temperature to 325°F (163°C).

In a large mixing bowl, beat the cream cheese until smooth for about 30 seconds.

Add granulated sugar and mix until silky smooth.

Stir in vanilla extract, pure pumpkin, pumpkin pie spice, and cinnamon.

In a separate bowl, gently beat the eggs, then slowly incorporate them into the cream cheese mixture, mixing only until combined.

Tap the bowl gently on the counter to release air bubbles.

Pour the pumpkin filling into the graham cracker crust and smooth the top.

Bake the cheesecake for 40 minutes at 325°F, then lower the temperature to 250°F (121°C) and bake for an additional 45 minutes.

Turn off the oven and leave the cheesecake inside for 30 minutes, cooling with the door closed.

Open the oven door and let the cheesecake cool for another hour.

Let it reach room temperature for 3-4 hours, then cover with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.

To serve, remove the springform collar and slice using a knife dipped in hot water for clean cuts.