Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until it resembles wet sand. Press into the springform pan.

In a large bowl, beat the cream cheese and both sugars using an electric mixer until smooth and creamy.

Add eggs one at a time, mixing on low speed just until combined after each addition.

Stir in sour cream, vanilla extract, ground cinnamon, allspice, and salt until well incorporated.

Pour the prepared filling into the crust and spread evenly.

Place the pan on a baking sheet and bake for 55-65 minutes until the center has a slight jiggle.

Remove from oven and cool on a wire rack for 10 minutes, then run a knife around the edge.

Refrigerate the cheesecake overnight to enhance flavor and texture.

Whip the heavy cream in a chilled bowl until soft peaks form, gradually adding powdered sugar.

Spread whipped cream over cheesecake and sprinkle with ground cinnamon before serving.