In a bowl, mix together the dry ingredients, flour, sugar and salt.

Add the cold butter pieces and crumble with your hands until you get a sandy mixture.

Add the cold water and gather with your hands without kneading until you get a ball of dough.

Cover with plastic wrap and place in the fridge for 20 minutes.

Roll out the dough between 2 sheets of parchment paper or on a floured work surface to a thickness of 3-4 mm.

Line a 9 inch / 22 cm wide pie plate with the dough, shape the edges and prick the bottom with a fork, then place in the freezer while you prepare the cinnamon mixture.

In a large bowl, place cream cheese, white sugar and brown sugar and mix with an electric mixer for 2 minutes until creamy and smooth.

Add the eggs, vanilla and heavy cream and mix again with a mixer to incorporate.

Finish with the dry ingredients, flour, salt and spices and mix gently with a spatula to incorporate.

Pour the cinnamon filling into the pie pan over the bottom crust.

Preheat the oven to 350 °F / 180°C and bake for about 45 minutes until it is golden brown on top and the texture is firm.

Remove from the oven and let the cinnamon pie cool completely to room temperature before serving lukewarm or cold with whipped cream.