Make the crust first. Preheat the oven to 350 degrees(F).
Add the graham cracker crumbs, brown sugar and cinnamon to a large mixing bowl. Stir to combine. Then pour in the melted butter and stir to combine, making sure the butter is evenly distributed so all of the crumbs are moist.
Grease or spray a 13x9 inch rectangular baking dish with non-stick spray.
Pour the graham cracker mixture into the baking dish, and press it down evenly into the pan. I like to use a cup to smash the graham cracker crumbs down to make the crust.
Bake the crust for 5 minutes, then remove it from the oven.
Increase the oven temperature to 375 degrees(F) and make the filling.
Drain the tofu and squeeze as much of the liquid out of the tofu over the sink with your hands as you can. If it starts to crumble that is fine, you are blending it.
Add the tofu, cream cheese, milk, pumpkin, vanilla, sugar, cornstarch, flour, cinnamon, nutmeg and salt to the blender. Blend on high, scraping down the sides as needed until the mixture is completely smooth. This may take a few minutes, depending on your blender. If your blender won't blend the mixture, drizzle in a little more non-dairy milk in until it blends properly.
Pour the cheesecake mixture into the crust, smooth out and bang on the counter to remove any air bubbles.
Bake the cheesecake for 20 minutes. In the meantime, mix together the sugar, cinnamon and nutmeg for the topping.
After 20 minutes, remove the cheesecake from the oven. Evenly sprinkle the topping onto the cheesecake and bake for another 20-25 minutes. Or until the cheesecake is firm. The center will still be slightly jiggly.
Let cool for 4-6 hours. Or overnight. After the cheesecake cools to room temperature, place in the fridge. When ready cut into squares and serve. Keep in the fridge.