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

For the crust, add the butter to a microwave safe bowl, and heat on 30 second increments, until melted.

In a medium mixing bowl, combine graham cracker crumbs, melted butter, 2 tbsp. Granulated sugar and 2 tbsp. Brown sugar, mix until well combined.

Press into an even layer in the bottom of the prepared baking dish.
In a large mixing bowl, use a hand mixer to combine cream cheese, and the remaining granulated and brown sugar, until smooth.

Add sour cream and vanilla, and mix until combined.

Add eggs, one at a time, mixing in between each egg until just combined.

Remove 1 ½ cups of the cheesecake mixture and pour into a medium mixing bowl. Set the remaining mix aside.

To the 1 ½ cups, add pumpkin puree and pumpkin pie spice, and mix to combine.

Alternate spooning the different cheesecake flavors over the prepared crust, and use a toothpick to swirl the cheesecake.

Bake 45-50 minutes, the cheesecake will still be slightly jiggly.

Allow the cheesecake to cool, and chill in the refrigerator for 6 hours, or overnight.