step one) To make the crust: Heat oven to 325°F. Line an 8-inch square pan with parchment paper.
Mix together all the crust ingredients and press it into the pan. Bake for 10 minutes or until slightly golden brown.
To make the filling: using an electric mixer on low, mix the cream cheese until smooth. Add the sugar and mix until incorporated, scrape the bowl often. Add eggs one at a time, and then mix in the sour cream.
Separate out 3/4 cup of the filling into another bowl. Add pumpkin puree, spices and vanilla. Put this pumpkin cheesecake mixture into a pastry or ziplock bag with a round tip or simply cut the edge for piping.
Pour the original cheesecake batter over the crust and smooth it out. Pipe the pumpkin cheesecake over the top of the plain in a straight line pattern, then draw a butterknife or toothpick through it in the opposite direction to create the swirl. *For example, if I piped horizontal lines of pumpkin cheesecake then I would draw my knife perpendicular in the vertical direction.
Bake in a water bath in a larger rectangle pan for about 30-35 minutes until the cheesecake is set. It will still wobbles in the middle a little. Cool completely then chill in refrigerator for 4 hours or in the freezer for about 1 hour. Cut the cheesecake bars into squares and enjoy!
