In a food processor or chopper device, add almonds, oats, salt and cinnamon. Pulse until a crumb-like consistency. In a medium mixing bowl, combine crumbs coconut sugar and melted oil or butter. Add to a 9" springform pan and press crumbs in the bottom of the pan and about 1/2" up the sides. Set aside while preparing filling.
Add cream cheese and ricotta cheese to a large mixing bowl and cream with an electric mixer until smooth. Add eggs, Greek yogurt, pumpkin puree, sugar, cornstarch, vanilla, and pumpkin pie spice and continuing creaming with an electric mixture until all ingredients are combined and smooth.
Pour filling into prepared crust and spread evenly. Place a cookie sheet on the center oven rack, and place springform pan on top. Bake for one hour or until cheesecake is set around the edges and the center still slightly jiggles. The cake will continue to bake when removed from the oven. Remove and cool to room temperature. Cover and refrigerate until chilled, approximately 4 to 6 hours. Run a knife around the edges of the pan to loosen the cheesecake. Loosen the pan and remove the sides before slicing the cheesecake.
If desired, drizzle caramel sauce over cheesecake or spread over the top before serving. Refrigerate leftover cheesecake.