1. Preheat oven to 325°F and line a 9×9-inch pan with parchment paper, leaving an overhang.

2. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan and bake 10 minutes. Let cool.

3. Beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing on low until combined. Add eggs one at a time, mixing gently.

4. In a separate bowl, stir pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and salt until smooth.

5. Pour half the cheesecake batter over the cooled crust. Dollop pumpkin mixture on top and swirl with a knife. Spoon remaining cheesecake batter and swirl again if desired.

6. Bake for 38–42 minutes until edges are set and center jiggles slightly. Remove and cool at room temperature for 1 hour.

7. Refrigerate at least 4 hours or overnight before slicing. Lift bars using parchment overhang and cut into 16 squares with a sharp knife between cuts.