Heat oven to 300°F degrees . Place Large Round Mold on Perforated Baking Sheet.
In a medium size bowl, combine the graham cracker crumbs with the melted butter. With your fingers or the bottom of a glass, press the crust on the bottom of the Large Round Mold. Set aside.
In the mixing bowl of a stand-up mixer, add cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy. Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.
To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. With a wire whisk stir until smooth. Carefully, spoon over mixture in mold.
Bake the cheesecake in the preheated oven for 60-70 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate for at least 3 hours before serving. Top with whipped cream and dust with pumpkin pie spice.