Pumpkin Cheesecake

1/2 C graham cracker crumbs
2 T butter melted
1 block (8 oz) cream cheese
1/2 C brown sugar
1/2 C plus 2 Tb
2 tsp vanilla extract
1 tsp pumpkin pie spice
3/4 C pumpkin puree
1 tub (8 oz) light whipped topping

Combine graham cracker crumbs, two tablespoons brown sugar and the melted butter in a small bowl. Mix until crumbly. Press down into an 8 x 8-inch pan and freeze for ten minutes.  Mix cream cheese until smooth using an electric mixer. Add in remaining brown sugar, vanilla and pumpkin pie spice, and mix again. Stir in pumpkin and whipped topping until well combined.  Remove pan from freezer and layer pumpkin cheesecake on top of graham cracker crust, spreading mixture out and pressing down gently until even.  Refrigerate at least four hours until set. Sprinkle with ground cinnamon and cut into squares to serve.