• Prepare your favorite graham pie crust or use store-bought graham cracker crust.
• Preheat the oven to 350º F.
• Using a large bowl add cream cheese and sugar. With an electric mixer beat until smooth. Add the eggs and beat until combined. Blend in the half and half cream.
• Remove 1/2 of the cream cheese mixture. (this is about 1 1/3 cups). Spread this evenly into the graham pie crust.
• To the remaining cream cheese mixture add the pure pumpkin puree and pumpkin pie spice. Mix on medium speed until combined.
• Carefully pour the pumpkin mixture over the cheesecake layer, spreading evenly.
• Bake at 350º F for 35-40 minutes. The pie is done when the edges are browned and the surface is firm and the center that jiggles a bit when the pan is gently shaken.

  *if baking in a foil pie plate, place on a cookie sheet. This will make it easier to place in the oven and remove.
• Cool on a wire rack. Cover and refrigerate until set, at least 3 hours.

When ready to serve prepared the whipped cream

• In a large mixing bowl, add heavy cream. Using an electric mixer with the whisk attachment, beat on high speed until soft peaks form. Gradually blend in the confectioners sugar and continue to beat until stiff peaks form. (The peaks will stand straight up when you lift the whisk).