• Preheat the oven to 350°F.

For the Crust

• In a medium bowl, combine the graham cracker crumbs, brown sugar and pumpkin spice. Pour the melted butter over the mixture and mix with a fork until crumbs are moistened.
• Pour into a 9-inch springform pan and press flat into the bottom of the pan. Set aside.

For the Filling

• Beat the cream cheese until smooth and fluffy, about 2 minutes. Scrape down the bowl. Add the pumpkin puree, eggs, sour cream, sugars, pumpkin spice and vanilla. Beat until all ingredients are well combined, about 1 minute, scraping down the bowl as needed. Pour the filling over the graham cracker crust in the springform pan. Spread out evenly.
• Bake in the oven for 1 to 1-1/2 hours. Start checking at 1 hour. The cheesecake is done when the edges are puffed up and the center is just slightly jiggly when the pan is shaken gently.
• Turn off the oven, open oven door and let cheesecake rest for 30 minutes in the oven as it cools. Remove from the oven. Cover the cheesecake in the pan and chill for at least 4 hours in the refrigerator.
• Pour the cream into a medium bowl. With the beater on medium-high, whip the cream until it starts to thicken. Add sugar and vanilla and continue beating until soft peaks form. Set aside.
• Run a sharp knife carefully around the edge of the pan.. Open the latch on the springform pan and lift the cheesecake out from the bottom and set on serving plate. Smooth the whipped cream over the cheesecake and sprinkle with nuts if desired. Serve cold.