Preheat the oven at 350 degrees F. Sift together the flour and pumpkin pie spice. Set aside. Prepare your crust by combining the graham cookie crumbs. Place the mixture into the bottom of the pan leaving about 2-inches up the sides. Beat the cream cheese and sugars until fluffy and creamy. Add the eggs one at a time, beat each every addition. Add the pumpkin puree. Pour the mix into the crust. Bake for about 1 hour. Cover and refrigerate at least 6 hours. Carefully remove the sides of the pan from cheesecake. Top with cranberry sauce.