Preheat oven to 350°F Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. Bake for 5 minutes.

Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.

Add the eggs, one at a time, beating well after adding each one.

Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.

Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.

Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.

Cool completely, cover and refrigerate overnight.