To create a deliciously crunchy cookie crust, you'll need to blend graham cracker cookies, sugar, a dash of cinnamon, pumpkin pie spice, and a pinch of sea salt in a food processor. Make sure to process these ingredients until the cookies have turned into fine crumbs.

Next, pour in the melted butter and blend it with the crumb mixture until it is well combined.

Now, take the crumbly mixture and evenly press it into the bottom of a prepared springform pan. This will form the crust of your cheesecake.

Pop the pan into the preheated oven and bake it for about 10 minutes.

Once it is done, remove it from the oven and let it cool down completely before you add the cheesecake batter.

To create a creamy and smooth cheesecake filling, start by beating softened cream cheese and sugar in a stand mixer on medium speed until they're well combined. Make sure to use a mixing spatula to scrape down the sides of the mixing bowl a few times during this process to guarantee that everything is well integrated.

Next, add Greek yogurt and pumpkin puree to this mixture and mix it for about 30 more seconds.

Now, add in a pinch of sea salt, vanilla extract, pumpkin pie spice, and vanilla extract. Continue to beat this mixture on low speed for about 1 minute until everything is well combined.

Finally, reduce the mixer speed to low and add one egg at a time to the mixture. This is to make sure that each egg is fully incorporated before the next one is added.

Don't forget to scrape the large bowl a few more times while mixing to guarantee a smooth and well-blended batter.

Now comes the fun part - baking your cheesecake! To prevent water from seeping into your cheesecake while it bakes, wrap the outside of your springform pan with multiple sheets of heavy-duty aluminum foil.

Next, place your wrapped springform pan in a deep roasting pan and add water to the roasting pan until there are about 2 inches of water surrounding the springform pan. This is called a water bath method, and it helps to guarantee a moist and creamy cheesecake.

Once the cheesecake is cool, remove it from the oven and allow it to cool completely before adding the whipped cream topping. For the best texture and flavor, refrigerate your cheesecake for at least 8 hours or overnight before serving.

To finish off your delicious pumpkin pie cheesecake, beat some cream and sugar together until the mixture thickens and the whipped cream starts to form soft peaks. This is the perfect consistency for a light and fluffy topping.

Next, add a pinch of sea salt and a splash of vanilla extract to the cream and beat it for a few more seconds. Now, you can pipe this creamy topping around the edge of your cooled cheesecake.

For a final touch, dust the piped cream lightly with some pumpkin pie spice. This will give your cheesecake a beautiful and delicious finish.