In a medium bowl, stir together the cookie crumbs and granulated sugar. Add the melted butter and stir with a fork until the crumbs are moistened and the mixture is sandy.

Press the mixture into the bottom and up the sides of a 9- or 10-inch springform pan, using the flat bottom of a drinking glass or your hands to evenly and tightly press the crust into the pan. Transfer to the refrigerator to chill while making the filling.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the cream cheese at medium speed for 2-3 minutes, until very smooth.

Add the pumpkin puree, both sugars, spices, and vanilla. Mix until smooth and well combined.

In a separate, clean bowl, use and electric hand mixer to beat the heavy cream until stiff peaks form.

Gently fold the whipped cream into the pumpkin mixture one half a time, folding until no streaks of whipped cream remain. Do not stir; fold gently to maintain the airiness of the whipped cream.

Spread the filling into the prepared crust. Cover and chill for at least 12 hours.

Serve with additional whipped cream if desired.