• Pre-heat the oven to 375°F. Line a 9x13" baking pan with parchment paper, ensuring a minimum of 2" crawls up the long sides of the pan. Spray the exposed ends with cooking spray. Set aside.

MAKE THE CRUST

• Add the graham crackers to a food processor and mix until you have fine crumbs. Transfer the crumbs to a large mixing bowl and stir in the sugar, salt and melted butter. Pour the crust mixture into the prepared baking pan and press firmly into the bottom of the pan. Make sure it's as even and flat as possible.
• Bake the crust for 10-12 minutes, until slightly browned. Set aside.

MAKE THE FILLING

• Reduce the oven temperature to 325°F.
• Add the cream cheese, sugar and brown sugar to the bowl of a stand mixer (or use the wiped out food processor) and mix for 2-3 minutes. Add the eggs, one at a time, and mix until just incorporated. Do not over-mix the eggs. Just mix until it's barely combined and move on to the next egg.
• Add the vanilla and pumpkin pie spice, and pulse until combined.
• Reserve 1/2-1 cup of the batter to swirl into the orange batter in a later step.
• Add the pumpkin puree and pulse until fully incorporated. Pour the batter into the cooled crust.
• Gently pour the reserved white batter over the orange batter in a slow, thin manner. Use a toothpick to swirl the two together to make the swirling effect.
• Bake the cheesecake for approximately 40-45 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature before transferring to the refrigerator to set for a minimum of 8 hours.
• When ready to serve, wet a sharp knife and cut into 12 even squares, wiping in between cuts.