In a bowl, mix together the flour, sugar, and salt. Add the cold butter pieces and crumble until you get a sandy mixture. Add the iced water and gather until you form a ball of dough. Cover with plastic wrap and refrigerate for 20 minutes.

Roll out the dough between 2 sheets of parchment paper or on a floured surface to a thickness of 3-4 mm. Line a 9 inch / 22 cm pie plate with the dough, shape the edges, and prick the bottom with a fork. Place in the freezer while preparing the filling.

In a large bowl, mix cream cheese, white sugar, and brown sugar with an electric mixer for 2 minutes until creamy and smooth. Add the eggs, vanilla, and heavy cream; mix again until incorporated.

Add the flour, salt, and spices to the mixture and fold gently with a spatula until combined. Pour the cinnamon filling into the pie pan over the crust.

Preheat the oven to 350 °F / 180°C and bake for about 45 minutes until golden brown on top and firm in texture. Let the pie cool completely to room temperature before serving lukewarm or cold with whipped cream.