Ingredients

Crust

• 2 cups of cinnamon graham crackers, crushed 
• 6 tablespoons of unsalted butter melted
• 1/4 cup granulated sugar

Cheesecake

• 4 8-ounce packages of cream cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tablespoon pumpkin pie spice
• 3 large eggs
• 1 can (15 oz) pure pumpkin puree
• 1/3 cup heavy cream
• 2 teaspoons pure vanilla extract

Toppings

• whipped cream
• 1 (15 oz) canned cherry pie filling and topping

Directions 

Preheat oven to 350. Mix together the graham crackers, butter, and sugar. Grease the bottom of 10" springform pan. Spread mixture along the bottom. Press batter down alone the bottom and 1" up the side of the springform pan. Cook for 7-8 minutes. Take out and cool for 10 minutes.

Beat together the cream cheese, granulated sugar, brown sugar, and pumpkin pie pie for 3 minutes or until fluffy. Add in eggs, pumpkin puree, heavy cream, and vanilla extract. Beat together for 2 minutes, scraping the sides often. 

Pour cheesecake filling into the pan with the crust. Put the springform pan on a cookie sheet and cook for 10 minutes at 350. After 10 minutes, turn the oven down to 300 and cook for 40 minutes. The middle should still have some jiggle to it. Turn off the oven and crack the door of the oven, leaving the cheesecake in the cooling oven for an hour. Take out of the oven and refrigerate for 6 hours. 

Top with whipped cream and cherries.