Line the ladyfingers (without splitting them apart) around the edges of a 9-inch springform pan. You can break off one or two at the end, to make them fit, but keeping them attached for the most part will prevent the filling from leaking! Once the sides are lined, arrange the rest on the bottom of the pan, breaking off any to fit them in a single layer; set aside.

In a large bowl, cream together the cream cheese and brown sugar until light and fluffy. In a separate bowl, beat 1 3/4 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form. Set aside 1/2 cup of the whipped cream. Fold the remaining whipped cream into the cream cheese mixture and spread into the prepared pan in an even layer.

In that same bowl, combine the milk, pudding mix, spices, and pumpkin until throughly mixed and evenly incorporated. Fold in the reserved whipped cream and pour over the cream cheese layer. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Just before serving, beat the remaining heavy cream, with the remaining 2 tablespoons powdered sugar and vanilla until stiff peaks form. Dollop on top of the charlotte and garnish with a sprinkle of ground cinnamon. Remove sides of pan, slice and serve. Refrigerate any leftovers. Enjoy!