Pumpkin Cheesecake Lasagna

Preheat oven to 350 degrees. Mix graham cracker crumbs, melted butter, and sugar together and press the mixture into the bottom of a 9 x11 glass baking dish. Bake for 15 minutes. Allow to cool. In the bowl of an electric mixer, beat cream cheese and 1/4 cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form. In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.) Finally, in small mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks. Layer lasagna: Pour 1/3 of the cream cheese mixture over the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel sauce on the pumpkin. Repeat two more times. Before the final drizzle of caramel, top the last pumpkin layer with whipped cream, then finish with a final drizzle of caramel. Allow lasagna to chill in refrigerator for 4 hours before serving.