Combine graham cracker crumbs, brown sugar, and melted butter until thoroughly combined. Press mixture into the bottom and sides of a 9-inch spring form pan. Freeze for 20 minutes.
Whip heavy cream to stiff peaks; set aside. Use an electric mixer to beat together cream cheese and sugar until smooth and fluffy. Mix in sour cream, vanilla, Pumpkin Pie Cheesecake Blend, and whipped cream until completely combined.
Spread cheesecake filling in an even layer in the graham cracker lined pan. Refrigerate for at least 12 hours before serving.
Garnish with toppings such as whipped cream and pecans.
