Preheat your oven to 350°F (175°C) and prepare a springform pan by greasing the bottom.

Combine graham cracker crumbs, melted butter, and granulated sugar until well blended. Press into the prepared springform pan and bake for 10 minutes.

In a large bowl, beat softened cream cheese with granulated and brown sugars until smooth, about 3-4 minutes.

Lightly beat eggs and gradually mix into the cream cheese mixture, being careful not to overmix.

Add sour cream, vanilla extract, ground cinnamon, allspice, and salt. Stir until fully incorporated.

Pour the filling into the cooled crust and smooth the top. Bake for 55-65 minutes until the center is nearly set.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes to cool.

Run a knife around the edge and transfer to a wire rack to cool completely to room temperature before refrigerating overnight.

Beat heavy whipping cream until soft peaks form, then gradually add powdered sugar until fluffy.

Pipe whipped cream onto slices of cheesecake and sprinkle with ground cinnamon before serving.