Graham Cracker Crust

Cup of Yum
1. Preheat oven to 350. Line a 9x13 baking dish with parchment paper so that some hangs over the long sides. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a large bowl. Stir to combine. It should be the texture of wet sand.
2. Press mixture into the baking dish. Bake for 10 minutes.

Cheesecake Filling

1. Adjust oven temperature to 325. In the large bowl of a stand mixer, combine cream cheese and sugar. Mix until the sugar is mostly dissolved. Add sour cream, vanilla, and salt. Mix until just combined. Do not over-mix.
2. Add the eggs one at a time. Add the next egg once the first is fully incorporated. Again, do not over-mix. The mixture should be super creamy and glossy at this stage.
3. Take 1-1 1/2 cups of the cheesecake mixture and add it to a smaller bowl. Mix in the pumpkin puree and pumpkin pie spice.
4. Pour the plain cheesecake mixture over the graham cracker crust.
5. Spoon dollops of the pumpkin cheesecake mixture over the top of the plain cheesecake.
6. Using a toothpick or a knife, swirl the two mixtures together. Don't let the knife go so deep that it hits the crust.
7. Bake for 40-45 minutes. It is done when the edges are set but the middle is still a little jiggly. Let cool on the counter completely and then cover and refrigerate for at least 6 hours or overnight.
8. Slice and serve. Top with a little whipped cream if desired.