I like to add a bit of pumpkin pie spice to my classic graham cracker crust for this recipe, but there are plenty of other crust options you can use. For a more heavily spiced crust, you can use the gingersnap crust from my marshmallow pumpkin pie. Or you could swap the gingersnaps for Biscoff cookies! You could also use the sugar cookie crust from my sugar cookie cheesecake, or even the chocolate crust from my chocolate cheesecake. The options are endless!