Preheat the oven to 350 degrees and line a 8x8 baking pan with aluminum foil.

Place the graham crackers into a food processor and pulse until it is reduced to fine crumbs.

Add the sugar and salt and pulse 1-2 times to mix together.

Add the melted butter and pulse again until combined into a mixture resembling wet sand.

Dump the graham cracker mixture into your prepared pan and spread it into an even layer. Use the flat bottom of a measuring cup to pack down the cracker crumbs.

Bake for 10 minutes or until just golden and fragrant. Remove from the oven and let cool while you make the filling.

Reduce the oven temperature to 325 degrees. Place a roasting pan filled with water on the bottom rack of the oven.

In a medium sized mixing bowl, combine the pumpkin puree, pumpkin pie spice and 2 tablespoons cornstarch. Whisk together until well mixed and set aside.

Add the cream cheese and sugar to the bowl of an electric mixer and beat on medium speed until creamy. Scrape down the bowl.

Add the remaining cornstarch, sour cream, vanilla and salt and beat again on medium speed until incorporated.

Turn the mixer to low speed and add the cream. Mix only until just combined.

Divide the cheesecake batter, adding 1⁄3 of the cream cheese mixture to the pumpkin mixture. Fold them together with a whisk until they are combined into a light orange filling.

Dollop alternating blobs of cheesecake and pumpkin batter on top of the graham cracker crust. Tap the pan a few times to level the filling. Use a knife to swirl a design into the top, taking care not to cut into the crust at the bottom of the pan.

Bake in the preheated oven for 35-40 minutes until the edges are set and the center is just barely jiggly.

Remove from the oven and cool to room temperature. Then cover and refrigerate overnight before slicing.