Preheat oven to 350°F with a rack in the middle position. Line 9x13-inch baking dish with aluminum foil (leaving enough overhang over the rim of the dish to remove the bars). Coat with nonstick cooking spray.
In bowl of food processor, combine graham crackers with sugar until fine crumbs form, about 30 seconds. Add butter, and process until crumbs are evenly moistened. Using the bottom of measuring cup or drinking glass, firmly press crumbs into prepared baking pan in tight, even layer. Bake 12 minutes. Let cool.
In bowl of stand mixer, beat cream cheese until smooth, about 30 seconds, scraping bowl halfway though. Add sugar and salt, then beat until well combined, another 30 seconds. Scrape bowl, reduce speed to medium and add eggs one at a time, beating until just incorporated.
Add vanilla, pumpkin, cardamom, cinnamon and allspice, and beat on low until smooth. Pour filling over crust; gently smooth the top. Bake until edges are firm but the middle wobbles when shaken, about 20 minutes. Let cool on rack, then refrigerate until well chilled, at least 4 hours but ideally overnight. Pull up the foil sling to carefully remove cheesecake from baking dish. Slice into 24 squares. Serve, topped with chocolate curls and whipped topping, if desired. Refrigerate any leftovers.
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