Step 1

Preheat the oven to 325 degrees F. Line an 8x8 or 9x9 baking pan with parchment paper.

Step 2

In a medium bowl, combine the ingredients for the crust and press evenly into the bottom of the pan. Refrigerate until you are done making the filling.

Step 3

In a large bowl, combine the cream cheese and sugar until creamy and lump free. Beat in eggs one at a time, then sour-cream, and vanilla.

Step 4

Remove the crust from the fridge and pour half of the cheesecake batter into the pan. Set aside.

Step 5

To the remaining batter, add the pumpkin and pumpkin spice and beat until just combined.

Step 6

Carefully pour the pumpkin layer on top of the plain cheesecake layer and bake for 40 to 50 minutes or until the center is just slightly jiggly.

Step 7

Remove from the oven and cool for at least 2 hours then transfer to the refrigerator and refrigerate for at least 6 hours (best overnight!).