Preheat the oven to 350 degrees F. In a mixing bowl, combine the graham cracker crumbs, 5 tablespoons of sugar, and melted butter. Mix until the texture resembles damp sand.

Press the crumb mixture evenly into the bottom of a 9-inch springform pan and bake for 7 minutes. Set aside to cool.

Reduce the oven temperature to 325 degrees F. In a large bowl, beat the cream cheese until smooth and creamy using a hand mixer.

Gradually add 1 1/4 cups of granulated sugar and mix until completely smooth.

Stir in the vanilla extract, pure pumpkin, pumpkin pie spice, and cinnamon. Mix until uniform in color and consistency.

In a separate measuring cup, crack the eggs and beat them lightly, then gradually add them to the cream cheese mixture on low speed, mixing just until combined.

Tap the bowl against the counter to remove air bubbles.

Pour the filling into the prepared crust, smooth the top with a spatula, and bake at 325 degrees F for 40 minutes.

After 40 minutes, reduce the oven temperature to 250 degrees F and bake for an additional 45 minutes, or until the center has a slight jiggle.

Turn off the oven and let the cheesecake cool inside for 30 minutes with the door cracked open, then allow it to sit at room temperature for 3 to 4 hours.

Refrigerate for at least 6 hours, or ideally overnight, before serving.

Carefully remove the cheesecake from the springform pan and cut into slices with a warmed knife.

Decorate as desired with your favorite toppings.