Preheat the oven to 350°F.
Line the bottom of a 7-inch springform pan with parchment paper. Grease the sides with cooking spray (optional).
In a small bowl, add unsalted butter and vegetable shortening. Microwave for 30 seconds or until melted.
In the bowl of a food processor, combine graham crackers and blend into crumbs (you can do this by hand, it just takes a lot more effort!)
Gradually add the melted butter mixture while blending, to incorporate. Transfer to the prepared springform pan.
Using the bottom of a cup, press the crumbs down evenly to form the base of the cheesecake. Put the pan in the freezer for 5 minutes.
Meanwhile, combine softened cream cheese, sugar, and salt in a large mixing bowl. Using a whisk or a hand mixer, beat the ingredients for 2 minutes or until light and fluffy.
Add pumpkin puree and yogurt to the bowl; continue to mix for another minute.
Add in the eggs, one at a time, and mix until fully incorporated.
Add vanilla extract and pumpkin pie spice and beat for a few seconds. Transfer the mixture to the chilled springform pan.
Place the cake pan on a deep baking tray. Put the tray on the oven shelf and fill it halfway with hot water.
Bake for 50 minutes or until the center of the cake is just set.
Take the cheesecake out of the oven and let it cool for 1 hour. Refrigerate the cake (still in the springform pan) for at least 4 hours before serving, or overnight for best results.
Remove the cake from the pan. Decorate with whipped cream by squeezing 8 teaspoon-sized dollops of cream directly on the cake.