Cup of Yum
1. Preheat oven to 325° F.
2. Line an 8 inch square baking dish with parchment paper and set aside.

Make the crust

Cup of Yum
1. In a small microwave safe bowl, add the butter and heat for 30 seconds then stir and heat for another 30 seconds until melted.
2. In a medium bowl, add the graham cracker crumbs, melted butter, 2 tablespoons white sugar and 2 tablespoons brown sugar and mix until combined thoroughly and resembles wet sand.
3. Add the mixture to the prepared baking dish and press down in an even layer.
4. In a large mixing bowl, add the softened cream cheese and the remaining white and brown sugar and blend with an electric hand mixer on medium high speed until combined.
5. Add the sour cream and vanilla extract and blend.
6. Add in the eggs, one at a time, blending them in between each on is added.
7. Remove 1 ½ cups of the cheesecake mixture and add to a medium bowl. (set the remaining mix aside)
8. Add the pumpkin puree and pumpkin pie spice to this removed mixture and combine well.
9. Alternate spooning the different cheesecake flavors over the crust in a checkerboard pattern.
10. Then use a toothpick or fork to swirl the cheesecake sections together.
11. Place in the preheated oven and bake 45-50 minutes.
12. Allow the cheesecake to cool completely and then chill in the refrigerator for at least 5 hours.