• Spray a 9-inch springform pan with non-stick spray and line the bottom of the pan with parchment paper or wax paper. 

Make the graham cracker crust:

• Place the graham crackers in a sealable bag and pound them with a rolling pin until you have fine, even crumbs. Dump the graham cracker crumbs into a mixing bowl and add the butter, sugar, and salt then stir until well combined. 
• Spread the mixture evenly into the bottom of the springform pan and press it down firmly.
• Place in the fridge to chill and firm up.

Make the No-Bake Pumpkin Cheesecake filling:

• Put the cold water in a microwavable bowl and sprinkle the gelatin over the water and give it a good stir. Set the gelatin aside to soften (or bloom) for at least 5 minutes while you prepare the cheesecake filling.
• Place the cream cheese granulated sugar and brown sugar in a large mixing bowl and beat on medium speed until very smooth. Scrape the bowl down a couple of times to get it all mixed. 
• Add the whipping cream and beat for another 1 to 2 minutes until well combined and smooth. Make sure you stop the mixer and scrape the bowl down once or twice. 
• Add the pumpkin, spices and vanilla extract and beat on high speed until the filling is thick and fluffy, about 1 to 2 minutes.
• By now the gelatin mixture should look firm. Stick the bowl of gelatin in the microwave for 20 two 30 seconds. Stop to stir it every 10 seconds until it is completely dissolved and liquid. If it gets too hot let it sit for a couple of minutes until it is comfortably warm.
• Add the dissolved gelatin to the cheesecake mixture and beat on medium speed.
• Spread the filling over the graham cracker crust and place it in the fridge for 6 to 8 hours to set up. 

Whipped cream topping:

• Add the whipped cream, sugar, and vanilla extract to a mixing bowl and beat on medium speed until combined then increase the speed to high and beat until stiff peaks form. 
• Spread or pipe on top of the cheesecake. 
• Sprinkle with cinnamon or nutmeg if desired.