Instructions

For Crust

1. Preheat the oven to 350 degrees. Prep a 6 inch springform pan by lining the inside bottem with parchment paper and then lining the outside bottem and sides with aluminum foil.
2. Add the graham crackers to a food processor or freezer bag. Crush or pulse until you get course crumbs.
3. Add the cinnamon and sugar and mix that around or pulse to combine.
4. Add the butter and mix to combine until you get the texture of wet sand.
5. Press crust into the the prepared pan and bake for 10 minutes.
6. Let the crust cool and stick it in the freezer for 1 hour.

For Whipped Cream

1. Combine the unflavored geliton and the water in a small bowl. Stir to combine set aside for 5-10 minutes to bloom.
2. Place the whipped cream in the bowl of your stand mixer fitted with a whisk attachment or you can use a regular glass or metal bowl and a hand mixer.
3. Whisk until the cream starts to get frothy. This should take about 2-3 minutes.
4. Add the sugar and vanilla extract slowly while whisking.
5. Continue whisking until you get stiff peaks. About 10 minutes. By this time your geliton should be bloomed. Pour in the warm water and let dissolve. When dissolved, pour the geliton into the whipped cream when it is just about whipped while it's still being whisked.

For Cheesecake

1. Place the softened cream cheese in the bowl of your stand mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. Beat until smooth. Scrape down the bottem and the sides of the bowl and beat again until smooth.
3. Add the sugar and beat again until combined. Scrape down the bottem and the sides of the bowl and beat again until all combined.
4. Repeat this step with the pumpkin pie filling and the greek yogurt.
5. Taste the batter to make sure it has the amount of pumpkin that is to your liking.
6. Add the eggs one at a time and beat until incorperated before adding another.
7. Pour the batter in the pan ontop of the prepared crust.
8. Bake for 45 minutes - an hour in a water bath in a preheated 350 degree oven until the edges are set but the middle jiggles slightly.
9. Turn off the oven, crack the oven door and let the cheesecake sit in the oven to cool for one hour.
10. Place in the fridge overnight.
11. Take the cake out of the fridge and unmold it from the pan.
12. Place the whipped cream in a piping bag fitted with a small circle or star tip.
13. Pipe dollops of whipped cream around the sides of the cake. Sprinkle with cinnamon.