Crush the graham crackers into fine crumbs. I like to do this with a food processor.

Keep the crumbs in the food processor, then add the cinnamon, sugar and melted butter. Mix them together in the processor.

Press the graham cracker mixture onto the bottom and part way up the sides of a 10-inch springform pan.

Bake the crust at 350 degrees for 10 minutes. Allow the crust to cool to room temperature while you prepare the cheesecake.

Prepare the springform pan for the water bath by laying three rectangles of foil on the counter top.

Place the pan on top of the foil layers and fold the first piece around the pan.

Repeat with the other pieces of foil to ensure that the bottom and sides of the pan are completely covered.

Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy.

Add the sugar to the cream cheese and beat for another 3 minutes.

Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.

Mix in the pumpkin puree and pumpkin spice, mixing just until combined.

Gently add the sour cream followed by the heavy cream.

Pour the cheesecake batter into the springform pan then place the pan into the roasting pan filled with enough hot water to go half way up the side.

Bake the cheesecake in the water-filled roasting pan at 325 degrees for 90 minutes.

When the cheesecake has finished baking, prop open the oven door and allow the cheesecake to cool in the over for one hour. This will help prevent the cheesecake from cracking.

Remove the cheesecake from the oven and from the roasting pan and cover it loosely with foil. Refrigerate it for at least 4 hours, but overnight is best.

Pour the heavy cream, sugar, and white chocolate pudding mix into the bowl of a stand mixer with a whisk attachment.

Beat on high until the cream begins to thicken.

Add the whipped cream to a piping bag with a large star tip and pipe swirls onto the pumpkin cheesecake.