Butter a round springform pan.
Melt 8 tablespoons of butter.
In a small bowl, stir together the ground graham crackers, 1 teaspoon of the cinnamon, 1 teaspoon of the sugar, and the melted butter. Press the graham cracker mixture into the bottom of a 10 inch springform pan and up an inch on the side of the pan. Refrigerate the crust for 30 minutes.
In a large bowl, using a Kitchen Aid Mixer or other electric mixer on low to medium speed, beat the cream cheese, 1-3/4 Cup sugar, and brown sugar until smooth.
Add the eggs, one by one.
Add the vanilla, rum, remaining cinnamon, salt, and pumpkin puree.
Reduce the speed and gradually add the flour and cornstarch. Mix until smooth. Pour into prepared pan.
Bake in a preheated oven at 340 degrees Fahrenheit for 1 hour and 15 minutes.
Cool completely and then refrigerate for at least 2 hours.
Top with Spiced Whipped Cream Frosting.