Preheat oven to 325°.

Fill a large roasting pan halfway with water and place on the lower rack of the oven. Coat a 9 inch springform pan with vegetable cooking spray.

In a small bowl, combine the graham cracker crumbs, 2 tablespoons brown sugar and melted butter. Press onto the bottom and one inch up the sides of pan.

Bake 10 minutes and cool. Wrap a large piece of aluminum foil around the pan.

In a large mixing bowl, using an electric mixer, combine the cream cheese and brown sugar. Add the eggs, one at a time.

Add the canned pumpkin, cornstarch and spices. Pour batter into the crust.

Bake on the center rack for one hour, or until the center is still moist. Turn off the oven and allow the cheesecake to sit with the door closed for an additional 20 minutes.

Run a knife around the edge of the pan to loosen the cheesecake.

Cool on a rack for one hour, then cover and place in the refrigerator for 8 hours, or until well chilled.

Remove the springform ring. Garnish with whipped cream, if desired.