Instructions

1. Preheat oven to 325 (300 for dark pans)
2. Combine the graham crackers and melted butter. Press into the bottom of a 9 inch springform pan.
3. On medium speed, beat together the cream cheese, 3/4 C of the sugar and the vanilla extract until well blended and fluffy, about 3-5 minutes. Add the eggs one at a time, beating on medium between each addition.
4. Remove 1 1/2 C of the batter and set aside.
5. Add the pumpkin puree, 1/4 C sugar and pumpkin pie spice to the remaining batter in the original mixing bowl. Mix together with a spoon until well incorporated and smooth.
6. Pour half of the pumpkin batter over the crust of the pie and smooth with a spoon, if needed. Spoon half of the plain batter over the pumpkin layer and smooth with a spoon. Repeat one more time, until all batter is used. The plain batter will end up being the top layer.
7. Using a butter knife, swirl the top layer of the cheesecake. You should have some of the pumpkin layer swirled in.
8. Bake for 60-90 minutes or until until firm with only the center being slightly jiggly. Cool for 30 minutes. Loosen the edges with a thin knife and then refrigerate for 4 hours up to overnight before serving.