First preheat the oven to 350 and line a 13x9 Baking pan with parchment paper. Parchment is great because when the bars are done you can lift them out to cut, but if you don't have parchment butter your pan.

Mix graham cracker crumbs, 1/4 cup granulated sugar, and 8 tbsp melted butter together in a medium bowl until everything is well incorporated.

Press the mixture evenly into the bottom of your prepared pan and set aside.

Place pumpkin puree in a large bowl and add in sugar and pumpkin pie spice mix together by hand with a whisk or with an electric mixer on low speed. You don't want to whip air into this pumpkin layer so for best results don't overbeat.

Add eggs and continue mixing until well incorporated.

Add in heavy cream and stir until well mixed.

Pour the pumpkin mixture evenly over the crust layer and smooth out evenly. Set aside.

Next we'll make the cheesecake layer

In the bowl of a stand mixer or in a large mixing bowl with an electric hand mixer cream together softened cream cheese and 1/2 cup sugar on medium to high speed until well blended.

Add in the eggs and vanilla extract and continue mixing on low to medium speed. You don't want to whip air into the mixture so just mix until everything is well blended and the mixture is creamy.

Spoon the cream cheese mixture onto the pumpkin layer as evenly as possible.

Using the tip of a butter knife drag it back and fourth across the cheesecake mixture to create a swirled pattern. Repeat going lengthwise up and down the pan to further swirl in the cheesecake mixture.

Place in the oven and bake for 40-45 minutes or until the center is set.

Place on a wire cooling rack for 30 minutes to cool.

Cover with aluminum foil or plastic wrap and refrigerate for 24 hours.

Use the parchment paper to gently lift from the pan, cut into 16 squares and serve!

Keep leftovers refrigerated in an airtight container.