Preheat oven to 350˚F. Grease a 9-inch springform pan with cooking spray. Set aside.

In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

To make the batter, add butter and sugars for the cake to the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is fluffy on high speed, about 2 minutes. Beat in eggs, pumpkin puree, sour cream, and vanilla, until well-combined.

Add the dry ingredient mixture and beat until just combined. Pour the batter in the prepared pan and set aside.

To make the cheesecake topping, add cream cheese and sugar to the bowl of the stand mixer (be sure to clean it out after you finish the batter!). Beat until smooth, then add the egg, beating until incorporated. Spread the cheesecake topping on top of the batter and set aside.

To make the streusel, add melted butter, flour, sugar, and cinnamon to a small bowl. Stir until the mixture is crumbly. Sprinkle over the cake in the pan in an even layer.

Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool.

While cake is cooling, whisk together drizzle ingredients.

When cake has cooled, drizzle with icing and serve.