Process the entire package of Golden Oreos in a food processor or blender into fine crumbs. Alternatively, you can smash the cookies with a rolling pin in a plastic zip bag.
Add one stick (1/2 cup) melted butter and mix together.
Press the mixture into a 9-inch springform cheesecake pan, along the bottom and the sides.
Place the pan in the freezer for 10-15 minutes while you prepare the filling.
Place the remaining stick of butter, cream cheese, almond butter, pumpkin, powdered sugar, 1 tablespoon pumpkin pie spice, and cinnamon in a bowl and blend together until smooth.
Add 1/2 cup heavy whipping cream and continue to blend until creamy.
Spoon filling into crust and flatten. Return the pan to the freezer.
Place the white chocolate chips and 1/2 tsp of pumpkin pie spice in a heat-proof bowl.
Heat 1/2 cup heavy whipping cream in a saucepan, on medium-high, to a rolling simmer.
Pour the heavy whipping cream over the white chocolate chips and let it stand 5 minutes.
Stir together the white chocolate, heavy whipping cream, and pumpkin pie spice until smooth.
Pour the mixture on top of the filling. Smooth it out and return to fridge.
Chill the cheesecake at least 1 hour in the fridge until ready to serve.
Whip 1/2 cup heavy whipping cream and 2 tablespoons powdered sugar to create whipped cream (optional).
Spoon a dollop over each piece of cheesecake to serve. Enjoy!