Set oven to 350 degrees F. Coat a 9x13 pan with cooking spray. Leave aside.

Create the crust:

Grind graham crackers in a food processor until they become crumbs.

In a medium-sized mixing bowl, stir together graham cracker crumbs, sugar, and melted butter. Press this graham cracker mixture into the bottom of the baking pan, using the bottom of a glass to compact it into a crust. Bake for 5-7 minutes. Take out of oven and allow to cool.

As the crust bakes, prepare the cheesecake layer.

Using a stand mixer, beat cream cheese and powdered sugar until smooth.

Fold in whipped topping gently.

Evenly spread the cheesecake mixture over the crust.

Place in refrigerator while you prepare the pumpkin layer.

Prepare the pumpkin layer.

In a medium-sized mixing bowl, whisk half and half with vanilla pudding. Continue mixing until it thickens.

Incorporate pumpkin and pumpkin pie spice, mixing until uniform.

Fold in 1/2 cup cool whip gently.

Spread over the chilled cheesecake layer.

Last, add 8 oz. of Cool Whip. Scatter chopped nuts on top.

Chill for 1-2 hours.