Double Layer Pumpkin Cheesecake with Graham Cracker Crust

Preheat the oven to 350 degrees Fahrenheit. Pulse the graham crackers in a food processer until they are fine, sand-like crumbs. You can also put them in a gallon-sized Ziploc bag and crush them with a rolling pin.
Combine the graham cracker crumbs, sugar, and cinnamon together in a mixing bowl. Then mix in the melted butter until everything is coated. Transfer the ingredients to the pie pan, either by pressing the crumbs down with your hands or the bottom of a drinking glass. Make sure to press the crumbs down firmly in and around the sides of the pan. This will ensure the crust stays in place and doesn't fall apart.
Set the pan aside. In a mixing bowl, add the cream cheese, sugar, and vanilla extract and mix with a hand mixer. Mix in one egg and a time. Mix until smooth. Scoop one cup of the batter onto the pie crust. Using a spatula, smooth the batter over the pie crust.
Now add the pumpkin puree, cinnamon, ginger, and nutmeg to the bowl with the remaining batter. Mix again until nice and smooth. Pour the pumpkin batter over the bottom layer of the cheesecake.
Bake in the oven for 30-35 minutes on the middle rack. Turn the oven off and open the door of the oven to release the hot air from the oven. The goal is to allow the cheesecake to slowly cool off to avoid cracks in it. Keep in the open oven for about 30 minutes. Then let sit at room temperature for another hour or two. Finally, let chill in the fridge for at least 4 hours before serving.