Combine crushed chocolate cracker crumbs with melted butter in a medium bowl to make the crust.

Prepare a 9-inch springform pan by spraying it with baker's spray and placing parchment paper at the bottom.

Press the crust mixture evenly into the bottom of the prepared springform pan.

In a stand mixer, beat the cream cheese, sugar, vanilla, and pumpkin pie spice until smooth.

Add eggs one at a time, beating well after each addition, until the mixture is creamy.

Pour the filling into the prepared crust.

Bake at 350°F for 70 minutes, or until set.

Remove from oven and allow to cool completely before refrigerating.

Chill the cheesecake for at least 4 hours or overnight.

Before serving, top with whipped cream and drizzle with caramel sauce.