NoBake Pumpkin Mousse Cheesecake for 8

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon until the surface is even.
2. Place the pan in the freezer for 10 minutes to set while preparing the filling.
3. In a large bowl, beat the softened cream cheese and powdered sugar until the mixture is pale and smooth.
4. Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Mix on medium speed until fully combined and smooth.
5. In a separate chilled bowl, whip the 1.5 cups of heavy cream until stiff peaks form.
6. Using a silicone spatula, gently fold one-third of the whipped cream into the pumpkin mixture to lighten the base.
7. Carefully fold in the remaining whipped cream until just combined, maintaining the aerated texture.
8. Spread the mousse filling evenly over the chilled graham cracker base.
9. Refrigerate for at least 3 hours to allow the mousse to set.
10. Whip the remaining 1/2 cup heavy cream with 1 tbsp powdered sugar until stiff. Pipe or dollop onto the cheesecake and dust with ground cinnamon before serving.