MAKE CRUST
Spray a 9 inch springform pan with non stick spray, line bottom part of pan with parchment paper.Preheat oven to 325
In a bowl combine graham cracker crumbs, butter, 2 tablespoons sugar and the 1/2 teaspoon pumpkin pie spice, mix well.
Press crust mixture into bottom and 4 inches up sides of prepared springform pan.
Bake 8 minutes, cool on rack
MAKE FILLING
Preheat oven to 350. Iine a baking sheet with foil
In a large bowl beat cream cheese, sugar vanilla and the 1 teaspon of pumpkin pie spice until light and fluffy.
Add sour cream and beat in just to blend, add eggs and mix just until blended, do not over beat
Add 1/2 of batter into cooled crust, evenly sprinkle cinnamon chips over batter
Pour remaining batter over chips to cover.
Place cheesecake on foil lined pan, bake 60 to 70 minutes until just slightly jiggly in center. Remive from oven and cool on baking sheet 5 minutes, then move to a rack. Cool 30 more minutes then run a small sharp knife around outer edge of crust, carefully remove sides of pan. Cool to room temperature on rack then refrigerate at least 6 hours or overnight.
Garnish with Whipped cream cinamon sugar, white chocolate shavings and sprinkles.
https://cookpad.com/us/recipes/350614-cinnamon-sugar
https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping
