Preheat oven to 350 degrees.
In a medium bowl, stir graham cracker crumbs with melted butter and sugar until moist. Press into the bottom and up the sides of a 7-inch springform pan. Bake 10 minutes.
Reduce oven temperature to 325 degrees.
In a large bowl, stir cream cheese with sugar and brown sugar until completely smooth and well combined. Scrape the sides of the bowl and stir again to ensure a well mixed batter. Add in eggs, 1 at a time. Stir in pumpkin, flour, vanilla and spices. Scrape the sides and bottom of the bowl and mix again to ensure a uniform, lump-free batter.
Pour cheesecake filling into graham cracker crust, smooth the top and bake 70 minutes. Turn oven off, crack oven door and cool cheesecake 1-2 hours before removing, bringing to room temperature, covering and refrigerating.
To serve, remove springform pan edges, cut cheesecake into slices and serve with whipped cream and caramel sauce.