For the crust

1. Line the bottom of a 9-inch (22.8-cm) springform pan with parchment, wrapping around the removable bottom of the pan. Lightly grease the edges of the pan with cooking spray and wipe with a paper towel.
2. Grind the graham crackers into a fine crumb. Mix together with the brown sugar and cinnamon, then stir in the melted butter until well combined. Press the crumbs tightly into the bottom and up the sides of the springform pan. Refrigerate the crust while you are preparing the filling.

For the filling

1. Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, add 1/2 cup heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture, and then add all remaining heavy cream. Increase speed to medium-high beating until thickened. Slowly add the powdered sugar and beat until soft peaks form. Next, add the brown sugar and pumpkin pie spice and continuing beating until combined.
2. Then add the pumpkin puree and continue beating until stiff peaks form. Pour the filling into the prepared pie crust. Cover and refrigerate 4-6 hours.

For the topping

1. Placing the mixing bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form.Pipe whipped cream along edges of the cheesecake using a large open round tip. Sprinkle pecans along the inside edge.