Preheat oven to 325°F (160°C).

In a mixing bowl, combine crushed graham cracker crumbs and 6 tablespoons of unsalted butter.

Stir until mixture develops a wet sand texture.

Cover the bottom of a greased 9x13-inch baking pan with the graham cracker mixture and spread evenly.

Chill the crust in the refrigerator.

In a large mixing bowl, combine cream cheese, eggs, vanilla extract, and sugar.

Stir until the cream cheese mixture is smooth and well combined.

Pour half of the cheesecake batter into the chilled baking pan, smoothing the top. Freeze this layer.

With the remaining half of the cheesecake batter, add in pumpkin puree and stir until incorporated.

Spoon the pumpkin cheesecake mixture onto the frozen cheesecake layer and spread evenly.

Bake for about 30 minutes.

In a separate mixing bowl, combine 6 tablespoons of unsalted butter, flour (maida), brown sugar, and cinnamon.

Stir until all crumble topping ingredients are evenly incorporated, and the mixture develops a wet sand texture.

Top the cheesecake with the crumble topping.

Bake for an additional 25 minutes.

Allow the cheesecake to cool at room temperature.

Refrigerate overnight for best results.

Serve Pumpkin Cheesecake as a dessert.