1. Preheat your oven to 425 F.
2. Mix the crust ingredients and press into a 9? springform pan, set aside while you make the filling.
3. Make the cheesecake layer by beating the cream cheese and sugar until light and fluffy.
4. Add the eggs one at a time, scraping the bowl after each addition, and then stir in the flour and vanilla. Pour over the crust, scraping the bowl well with a spatula.
5. Using the same bowl, stir together the pumpkin, sugar, salt, and spices. Add the eggs one at a time, mixing well to ensure they’re incorporated properly into the batter. Gently pour the pumpkin pie layer over the cheesecake.
6. Bake the cheesecake for 15 minutes at 425 F, then lower the temperature to 350 F and bake for an additional 1 hour – 1 hour 10 minutes. Until the center is set but still jiggles slightly.
7. Turn the oven off and crack the door open, leaving the layered cheesecake inside. Allow to cool for 30 minutes inside the oven, then remove and allow to cool on a rack for an additional 45 minutes. Refrigerate at least two hours, or until ready to serve.

Before serving, or once the cheesecake is well chilled, make the Chantilly cream…

1. Pour the whipping cream into the bowl of a stand mixer or into a large mixing bowl along with the sugar. Whisk on high speed until the mixture forms firm peaks. Add the vanilla and whisk briefly to incorporate. Pipe onto the cheesecake immediately and sprinkle with cinnamon.