Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom of a 9×13 inch pan with cooking spray or line it with parchment paper. Set aside.

Using a food processor, pulse graham crackers for 30 seconds or until well crushed.

Add in the sugar, and drizzle melted butter. Pulse again until thoroughly combined; it should be the consistency of wet sand.

Press the graham cracker mixture into the bottom of your prepared pan using slightly damp fingers or the bottom of a measuring cup.

Cover with plastic wrap and place the prepared crust in the freezer.

In a small bowl, combine pumpkin puree and pumpkin pie spice. Set aside.

In a medium bowl, using a hand or stand mixer, beat the cream cheese and sugar on medium speed until well combined, smooth, and creamy—about 2 minutes.

Reduce the mixer speed to low and add sour cream and vanilla. Mix just until combined.

Beat in the eggs, just until incorporated. Cheesecake should look smooth and glossy.

Remove half of the cheesecake batter and mix in the prepared bowl with the pumpkin puree and pumpkin spice until combined. Set aside.

Remove your crust from the freezer. Pour carefully onto your crust by using alternating large spoonfuls of the pumpkin cheesecake and plain cheesecake mixture.

Using a knife, swirl both together, careful not to cut too deeply into the crust.

Bake for 35-40 minutes or until the sides are set, and the center is wobbly.

Allow the cheesecake to cool completely before setting in the fridge for 5 hours, preferably overnight.

To serve, using a piping bag and tip, pipe whipped topping in swirls, optional.

Cut into desired slices and serve chilled. Enjoy.