Preheat oven to 325 F degrees. Line a 8 x 8 inch square pan with aluminium foil. Spray it with a non-stick spray and set aside.
In a food processor pulse oreo cookies (the whole cookie) till you get fine crumbs. Transfer to a bowl and add pumpkin pie spice to it and stir to combine.
Add melted butter to the crumbs and mix.
Press mixture into the prepared pan. Bake at 325 F degrees for 10 minutes. Remove from oven and set aside.
Using the paddle attachment of your stand mixer beat room temperature cream cheese till soft and creamy.
Add eggs, one at a time, mixing after each addition . Add vanilla extract and mix.
Add sugar and mix to combine.
Add pumpkin puree, heavy cream and mix. Then add flour, pumpkin pie spice and cinnamon powder.
Mix till everything is well combined.
Pour the cheesecake batter on top of the prepared oreo crust.
Bake at 325 F degrees for 50-60 minutes or till edges are set but center still juggles a bit.
Once baked, let it sit in the oven (with the oven off and door slightly open) for around 20 minutes and then take it out of the oven and let cool completely. Chill in the refrigerator overnight.