Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
In a medium bowl, stir all crust ingredients until evenly moist (resembling wet sand). Transfer to your prepared pan. Use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated. Fold in your whipped cream until combined. Transfer to your pan and smoothen the top with a spatula.
Chill 6-8 hours, preferably overnight.
I used canned pumpkin puree (not pumpkin pie filling).