• Preheat the oven to 325°F and line a 9x9 metal baking pan with parchment paper. Lightly spray with cooking spray and set aside.

Crust:

• In a skillet or saucepan, melt the butter over medium heat. Cook for about 6 minutes until the butter foams and then settles and little dark brown specks are at the bottom. Remove from heat.
• In a large bowl mix the graham cracker crumbs and brown sugar. Add the browned butter and mix with a fork until crumbly.
• Add the mixture to the prepared pan and press firmly and evenly on the bottom.

Cheesecake:

• In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until completely smooth and is not lumpy at all. Add the sour cream and vanilla extract and mix until fully combined. Add the eggs and mix until just combined, making sure to scrape the sides as needed. If you over mix at this point your cheesecake bars are more likely to split when baked.
• Remove 1 ⅔ cup of the cheesecake mixture into a small mixing bowl. Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until combined.
• Dollop the batters on top of the crust, alternating between the 2. Use a knife or a chopstick to swirl the 2 mixtures together, making sure not to disrupt the crust part on the bottom.
• Bake for about 40-44 minutes or until the cheesecake is mostly set in the middle and just slightly jiggly.
• Remove from the oven and place on a cooling rack. Let cool completely to room temperature. cover with plastic wrap and place in the fridge for at least 5-6 hours. Slice and serve.