• Preheat oven to 325° F.
• Line an 8 inch square baking dish with parchment paper and set aside.

Make the crust

• In a small microwave safe bowl, add the butter and heat for 30 seconds then stir and heat for another 30 seconds until melted.
  ½ cup butter
• In a medium bowl, add the graham cracker crumbs, melted butter, 2 tablespoons white sugar and 2 tablespoons brown sugar and mix until combined thoroughly and resembles wet sand.
  1 ½ cups graham cracker crumbs
• Add the mixture to the prepared baking dish and press down in an even layer.
• In a large mixing bowl, add the softened cream cheese and the remaining white and brown sugar and blend with an electric hand mixer on medium high speed until combined.
  ¾ cup white sugar, 24 ounces cream cheese, ¼ cup brown sugar
• Add the sour cream and vanilla extract and blend.
  ½ cup sour cream, 1 teaspoon vanilla extract
• Add in the eggs, one at a time, blending them in between each on is added.
  3 large eggs
• Remove 1 ½ cups of the cheesecake mixture and add to a medium bowl. (set the remaining mix aside)
• Add the pumpkin puree and pumpkin pie spice to this removed mixture and combine well.
  1 cup pumpkin puree, 1 ½ teaspoon pumpkin pie spice
• Alternate spooning the different cheesecake flavors over the crust in a checkerboard pattern.
• Then use a toothpick or fork to swirl the cheesecake sections together.
• Place in the preheated oven and bake 45-50 minutes.
• Allow the cheesecake to cool completely and then chill in the refrigerator for at least 5 hours.