In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press this mixture firmly into the bottom and about 2 inches up the sides of a greased 9-inch springform pan. Set the crust aside while you prepare the filling.

In a large bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth. Gradually add in the granulated and brown sugars, mixing until combined. Incorporate the lightly beaten eggs one at a time, blending on low speed. Stir in sour cream, vanilla extract, ground cinnamon, allspice, and salt until well blended.

Pour the creamy filling into the prepared crust, spreading it evenly with a spatula. Place the springform pan on a baking sheet and bake in a preheated oven at 350°F for about 55-65 minutes.

Remove the cheesecake from the oven and let it cool on a wire rack for approximately 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, preventing cracks as it cools. Allow it to reach room temperature before covering and refrigerating it overnight.

When ready to serve, whip the heavy cream until it begins to thicken. Gradually add the powdered sugar while continuing to whip until soft peaks form. This topping will complement the richness of the cheesecake.

Slice the chilled cheesecake, top with whipped cream, and sprinkle with ground cinnamon. Enjoy!