Preheat oven to 325 degrees. Line the outside of 3 (4 inch) springform pans with heavy duty tin foil. I add two layers of tin foil to prevent water from seeping in.
Fill a 9x13 pan with about 1 inch of water. Place into the oven.
In a medium bowl, add in the graham cracker crumbs, granulated sugar, and melted butter. Stir to combine.
Add a third of the crust mixture into each of the springform pans. Press into the bottom of each pan. Set aside.
In a large mixing bowl, add in the cream cheese and pumpkin puree. Beat on medium until creamy. To prevent any lumps in your cheesecake, add ½ cup pumpkin puree and beat into the cream cheese. Then add the remaining ½ cup and beat into cream cheese.
Add in the brown sugar and granulated sugar and beat until incorporated.
Add in the eggs, sour cream, heavy cream, pumpkin pie spice, and cinnamon. Beat until combined. Don't over-mix!
Fill each 4 inch pan to the very top with cheesecake batter.
Add the 3 springform pans into the pan with the water that's already in the oven. Bake for 40 - 45 minutes until the top of the cheesecakes are set. Turn off the oven and crack the door. Let the cheesecakes cool to room temperature and then place into the fridge to chill before serving.
Add maple syrup and whipped cream to the tops of the cheesecakes and serve.