• Preheat oven to 350℉
• Prepare a 9x13 baking dish by lining it with parchment paper

For the crust

• Combine graham cracker crumbs and sugar in a small mixing bowl and stir well
• Melt butter and stir into the graham cracker crumb mixture. Mix until fully combined
• Pour mixture evenly into the prepared baking dish and press down using a measuring cup
• Place the baking dish into the freezer to allow the crust to set up

For the filling

• Beat cream cheese in a large bowl with an electric mixture on medium speed until smooth. Scrape sides of the bowl when mixing as needed.
• Add in the sugar, sour cream and vanilla extract. Beat until well combined
• Beat in one egg at a time. Set aside
• In a separate mixing bowl, gently stir together the pumpkin puree, pumpkin pie spice and cinnamon.
• Add in 3 cups of the cream cheese mixture to the pumpkin mixture and beat with an electric mixture on low speed until fully combined
• Place scoops of the cream cheese mixture and the pumpkin mixture into the baking dish next to each other. Swirl together using a sharp knife
• Bake for 30 minutes or until firm. Center may move a little
• Allow the cheesecake bars to cool completely, and then place them in the refrigerator for 3 hours or overnight to set up