No-Bake Pumpkin Cheesecake

Prepare the Crust: Stir together cookie crumbs, chopped pecans, melted butter, and granulated sugar in a medium bowl. Lightly coat a 9-inch springform pan with cooking spray. Press mixture into bottom and 1 inch up sides of prepared pan. Freeze until ready to use. 

Prepare the Filling: Sprinkle gelatin over boiling water in a small bowl. Let stand, stirring occasionally, until dissolved, 5 to 6 minutes. 

Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth. Beat in pumpkin, sour cream, brown sugar, pumpkin pie spice, and vanilla until completely blended, about 1 minute. Beat in gelatin mixture until incorporated. Pour mixture into crust; cover and refrigerate at least 8 hours or up to 24 hours. 

Just before serving, prepare the Topping: Beat heavy cream and vanilla with a heavy-duty stand mixer fitted with whisk attachment on medium speed until foamy, about 1 minute. Increase speed to medium-high, and gradually add powdered sugar, beating until soft peaks form. 

Remove cheesecake from pan, and dollop with whipped cream; garnish with a light sprinkle of pumpkin pie spice.