Preheat oven to 325F. Line a 9×9” baking pan with parchment paper and lightly grease with butter. Set aside.
To Make the Crust: Simply stir all ingredients together until moist, crumb-like texture. Press into the prepared pan. Chill in the freezer while you prepare the cheesecake batter.
To Make the Cheesecake: Blend or beat the cream cheese, sugar, eggs, sour cream, and vanilla extract until smooth and creamy.
Remove half of the mixture into a separate bowl. In that separate bowl, add the pumpkin puree and pumpkin spice.
Add the plain cheesecake batter into the prepared pan. Carefully spread out.
Add the pumpkin cheesecake batter on top and spread out evenly.
Bake for 30-40 minutes, until set but center is slightly jiggle.
Let cool for 2 hours to overnight.
Top with whipped cream and enjoy with Klarbrunn Raspberry Sparkling Water for a refreshing drink!