Step 1

Position a rack in the center of the oven. Preheat oven to 375°. Line an 8-inch square baking pan with foil, allowing excess to hang over edges.

Step 2

In a food processor, pulse graham crackers to fine crumbs. Add melted butter, 1/4 cup brown sugar and 1/8 teaspoon salt. Process until evenly moistened.

Step 3

Pour crumb mixture into prepared pan. Press evenly over the bottom and 1 inch up the sides of pan. Bake until golden and set, about 10 minutes. Reduce oven temperature to 325°. Transfer pan to a wire rack to cool slightly.

Step 4

In a medium bowl, whisk together pumpkin, 1 egg, 2 tablespoons brown sugar, 1 tablespoon flour, the pumpkin pie spice, 1/2 teaspoon vanilla and a pinch of salt.

Step 5

Wipe out food processor bowl with a paper towel. Add cream cheese, granulated sugar, 2 eggs, the yogurt, 1 tablespoon flour and 1 teaspoon vanilla. Process until completely smooth, about 1 minute. Scrape the sides of bowl and process again briefly.

Step 6

Spread cheesecake mixture evenly over warm crust. Drop spoonfuls of pumpkin mixture over cheesecake mixture. Using a butter knife, lightly swirl mixtures together, being careful not to scrape the crust. Bake until cheesecake jiggles slightly in center when pan is nudged, 40 to 45 minutes.

Step 7

Cool completely in pan on a wire rack. Chill at least 4 hours (but preferably before cutting into bars. Store in an airtight container in fridge.