Instructions

1. Preheat oven to 350 degrees F. Grease a 13x9 baking dish with shortening or line it with parchment paper (my preferred method). Set aside.
2. Make the crust by placing graham crackers in food processor with brown sugar. Pulse until fine crumbs, then slowly add in the melted butter. Remove and press the crumbs into the bottom of the baking dish.
3. Bake crust for 15 minutes, then remove from oven to cool. Meanwhile, lower temperature of oven to 325 degrees F.
4. For the cheesecake filling, beat cream cheese, sugar, flour, and sour cream with an electric mixer for several minutes until smooth (scraping down the sides of the bowl as needed). Add the eggs, one at a time, then add in the vanilla extract. Mix just until the last egg and vanilla has been incorporated (do not over beat).
5. Pour half the filling onto the cooled graham cracker crust.
6. To the remaining cheesecake filling, add in pumpkin puree, pumpkin pie spice, and cinnamon. Beat until combined (about 1 minute). Spread over the cheesecake layer.
7. Bake bars for about 35 minutes, until the edges are set (but the center may still be a bit wobbly). Let the bars cool at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 3 hours (or overnight).
8. Slice and serve with whipped cream and pinch of cinnamon and nutmeg, if desired.