Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and sifted flour, mixing until well incorporated.

Pour in vanilla extract, ground cinnamon, and heavy whipping cream, blend until velvety. Add eggs one at a time, mixing gently after each addition.

Pour this filling into the prepared pan and bake for 10 minutes, then lower the temperature to 200°F (93°C) for an additional 30-35 minutes. Let cool before refrigerating overnight.

While the cheesecake cools, preheat the oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it.

In one bowl, whisk together all-purpose flour, baking powder, and ground spices. In another bowl, cream room temperature butter and packed brown sugar until light and fluffy.

Add vegetable oil, an egg, and pure vanilla extract, mixing until smooth. Gradually alternate adding flour mixture and milk, stirring until just combined.

Pour spiced batter into the prepared pan and bake for 15-17 minutes, or until a toothpick inserted comes out clean. Allow to cool and refrigerate overnight.

Beat softened unsalted butter until creamy. Gradually add sifted powdered sugar, mixing until fluffy.

Pour in pure vanilla extract and cold heavy whipping cream, whipping until light and airy.

Trim the cheesecake and spice cake layers for evenness. Place the cheesecake layer upside down on a cake stand.

Frost the top of the cheesecake with fluffy frosting, then gently place the spice cake layer on top.

Position the store-bought pumpkin pie atop the spice cake and frost the entire piecaken with the remaining frosting.

Chill briefly in the refrigerator to set. Smooth out any rough patches of frosting and decorate with festive toppings.