Preheat oven to 350°F.
Line the bottom of a 9-inch springform pan with parchment and spray lightly with cooking spray. Line the outside of the pan with aluminum foil.
In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of the pan. Bake for 8-10 minutes (6-8 for the store bought crust). Set aside to cool.
Using a hand or stand mixer, add the cream cheese to a bowl and beat for 1 minute. Add the sugar and beat until fluffy; about 3 minutes. Add in eggs one at a time, pausing to scrape down the sides of the bowl to make sure everything is being mixed in. Add the pumpkin, heavy cream, vanilla and pumpkin pie spice and mix until smooth and well combined.
Pour batter into prepared crust (or divide evenly between the two store bought crusts). Place the springform pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake 60 minutes, (25-35 for the store bought crusts) the edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour.
After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for 4 hours to serve or wrap completely in plastic wrap and freeze.
When you are ready to serve, make the caramel sauce. In a heavy bottom sauté pan over medium heat, melt the sugar. Do not stir. When the sugar turns a deep brown color around the edges, but still clear in some places (about 3 to 4 minutes depending on heat) turn off. Stir to make sure all the sugar has melted and slowly pour in the cream and add salt, stirring the entire time. Set aside to cool.
To serve: Cut the cheesecake and garnish with caramel, a dollop of whipped cream and toasted pepitas.