1. Preheat oven to 350℉. Line the 9x13 baking pan with foil and spray with cooking spray. Set aside.

Crust

1. Place the graham crackers into the food processor bowl. Process until the graham crackers are a fine crumble.

2. Into the food processor bowl add in the sugar and melted butter. Process until combined.

3. Press the crust into the bottom of the prepared baking pan. Pressing the crumb crust into an even layer.

4. Bake the crust for 10- 15 minutes in the preheated 350 degree oven. The crust should be golden brown and fragrant. Once baked place the baking pan on a wire cooling rack to cool slightly.

Cheesecake Filling

1. In a large bowl whisk together the pumpkin puree, spices, and flour. Set the bowl aside.

2. In another large bowl or the bowl of a stand mixer that is fitting with paddle attachment. Beat the cream cheese and sugar together until smooth.

3. Add into the sugar cream cheese mixture the vanilla extract, sour cream, and salt. Mix these ingredients together until combined, scraping the sides of the bowl as needed.

4. Once those ingredients are combined add in 1 egg at a time until all 3 eggs are incorporated. Scrapping the sides of the bowl as needed.

5. Measure out 1½ cups of the cream cheese mixture and add it into the bowl with the reserved pumpkin mixture. Stir until combined.

6. Into the prebaked crust alternate scoops of cream cheese filling and the pumpkin filling. Use a knife to swirl the two mixtures together, be careful not to dig the knife into the crust.

7. Place the baking pan with the cheesecake filling into a larger baking pan. Add enough water into the large pan to create a water bath to bake the cheesecake in.

8. Bake on the middle rack of the preheated 350-degree oven for 35-45 minutes. Or until the center of the cheesecake has a slight jiggle to it but the edges of the bars are set. Place on a wire rack to cool completely.

9. Slice and serve. Store remaining pumpkin cheesecake bars in the refrigerator for up to 3 days.