Preheat your oven to 325 degrees. Spray four 6-inch pans or three 8-inch pans with cooking spray, line with parchment paper, and spray again. Set aside.

In a medium sized bowl, combined the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.

In a stand sized mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy, about 4 minutes.

Add the oil and vanilla and beat on medium until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.

With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.

Evenly distribute the pumpkin batter to the prepped cake pans. About 20 ounces for 8 inch pans, and 15 ounces for 6 inch pans. With the back of a spoon, even out the batter to ensure it’s smooth for baking.

In a medium sized mixing bowl, beat the cream cheese for about 2 minutes. Scrape down the bowl, and on medium speed, sprinkle in the granulated sugar.

In a chilled stainless steel bowl, whisk the heavy whipping cream until stiff peaks form.

With a rubber spatula, fold half of the heavy whipping cream into the cream cheese mixture. Then fold in the rest.

Store in an airtight container in the refrigerator until ready to use.

In a food processor or blender pulverize the graham crackers until they are finely ground and the crackers look like fine salt.

In a bowl of the stand size mixer fitted with the paddle attachment, beat the butter on medium high speed until light and fluffy, about 2 minutes. Scrape the sides, and beat on medium speed for 1 more minute.

Add all the sifted powdered sugar, graham cracker crumbs, heavy cream, cinnamon, vanilla and salt, and mix on low just until incorporated.

Once incorporated, turn the speed up to medium and beat for 3-4 minutes. Take some time and beat out the air pockets with a rubber spatula to create a smooth and creamy buttercream.

Level cakes, if needed, and on a cake board, place a small dollop of frosting in the middle. This will act as “glue” for the cake.

Place one of the pumpkin cake layers top side up on the cake board. Apply about 1 cup of the cheesecake filling and with an offset spatula, evenly distribute it around the cake. Repeat this step.

Place the last pumpkin cake layer, top side down onto the cheesecake filling, and apply another cup of cheesecake filling.

Apple a thin coat of the graham cracker buttercream around the cake and freeze for 10-15 minutes. This is your crumb coat, which helps secure the crumbs onto the cake.

Apply the rest of the frosting to the cake and then garnish with the extra graham cracker crumbs. Serve at room temperature.