Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, granulated sugar, brown sugar, and mix until well combined. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, pumpkin pie spice, ginger, and flour, mixing until smooth. Finally, fold in the sour cream.

Pour the cheesecake filling over the cooled crust. Place the springform pan in a water bath (by placing it in a larger baking pan with 1 inch of hot water) and bake for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and cinnamon until soft peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake before serving.

Release the cheesecake from the springform pan, slice, and enjoy!