Step 1

Pour wafers and cinnamon into a bowl. Stir in melted butter until fully incorporated.

Step 2

Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.

Step 3

Place cream cheese and sugar in the bowl of a stand mixer and beat together with paddle attachment (you can also use an electric hand mixer).

Step 4

Add egg, one at a time, beating after each addition.

Step 5

Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.

Step 6

Place all ingredients into a bowl and stir together until fully combined.

Step 7

Add 1 cup of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.

Step 8

Preheat oven to 250˚F.

Step 9

Pour cheesecake filling over the chocolate crust.

Step 10

Dollop spoonfuls of pumpkin filling all over the top of the cheesecake filling.

Step 11

Using a toothpick or two, gently dip ¼ inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want.

Step 12

before placing in the oven and baking for 25 to 35 minutes or until the center is still loose and wobbly.

Step 13

Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour.

Step 14

Run a small knife along the edges of the cheesecake that touch the pan directly, then carefully take the sides of parchment and lift the cheesecake from the pan. Cut into small bars and serve.