Mix all ingredients together. Press into the bottom of a 9-inch springform pan. Set aside.
For the cheesecake
Preheat oven to 350°. In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, add the cream cheese and whip until smooth, about 2 minutes. Add in the eggs, egg yolk, sour cream, sugar, flour, and vanilla. Whip until combined. Take 1/3 of the mixture and add it to a small bowl, set aside.
Add the pumpkin puree and pumpkin spice into the first bowl, and whip until combined. Pour half of this mixture over the graham cracker crumbs, smooth evenly. Add 3/4 of the vanilla cheesecake mixture on top, smooth out evenly. Add the remaining pumpkin cheesecake mixture on top of the vanilla, smooth out evenly, be careful and make sure to cover up all the vanilla mixture.
Using a teaspoon and the remaining vanilla cheesecake, make small dollops all over the top. Take a toothpick and swirl through the dollops to make a pretty pattern.**
Bake for 45-55 minutes until the center of the cheesecake is very slightly jiggly. Let cool on the counter for 15 minutes. Cover, place in the fridge to set overnight. Serve with whipped cream, or topping of your choice.
*Or two sleeves graham crackers made into crumbs in a food processor.**Adding the pattern on top is optional. If you do not wish to do this, just layer the different colors, add all of the vanilla mixture to the middle layer.
Pumpkin Cheesecake Recipe found on https://thissillygirlskitchen.com/pumpkin-cheesecake/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.