Preheat your oven to 350F and prepare the graham cracker crust. In a bowl or a food processor pulse together the graham cracker crumbs, melted butter, and one tablespoon sugar until moistened.

Press the graham cracker mixture into the bottom and sides of the springform pan, making sure to only go about 1/2 way up the sides. Bake for 5 minutes then cool while you prepare the cheesy filling.

In a bowl of a stand-mixer or in a large bowl, cream together 3 packages cream cheese until light and fluffy and no chunks remain. Add in the sugar as well as the vanilla extract and mix.

Add in the pumpkin puree, eggs, and pumpkin spice and mix until incorporated.

Pour the filling into the cooled crust and bake for 1 hour, until the cheesecake is golden brown and wiggles when touched. Turn the oven off and prop open the door with a towel and let cool 15 minutes. Remove from oven and let cool to room temperature before refrigerating overnight.

Top with whipped cream and serve.