Preheat your oven to 350°F (177°C). Lightly grease an 8x8-inch metal baking pan, and line it with parchment paper, leaving an overhang on the sides to help lift out the bars once set.

Place the graham crackers, sugar, and cinnamon into a food processor. Pulse until finely ground, then pour in the melted butter. Process until the crumbs resemble moist sand.

Firmly press the graham cracker mixture into the prepared pan, using your hands or the bottom of a flat cup to create an even layer.

Bake the crust for 8-12 minutes, until the edges are just turning golden brown. Set it aside to cool on a wire rack while you prepare the filling.

In a medium bowl, combine the pumpkin puree and pumpkin pie spice, stirring until the spices are well blended into the pumpkin.

In a separate large mixing bowl, use an electric mixer on medium speed to blend the softened cream cheese and farmer cheese until creamy and smooth. Add the sugar, sour cream, eggs, and vanilla extract, mixing until everything is fully incorporated.

Scoop out 1 cup of this vanilla cheesecake mixture and fold it into the spiced pumpkin mixture, creating a luscious pumpkin layer.

Spoon alternate dollops of the plain vanilla cheesecake and the pumpkin cheesecake mixtures over the mostly cooled crust. Using a butter knife, gently swirl the two layers to create a marbled effect on the surface.

Bake in the preheated oven for 35-40 minutes, or until the edges are set while the center still has a slight wobble. Turn off the oven, leaving the cheesecake inside for an additional 20 minutes to help set the filling.

Allow the cheesecake bars to cool at room temperature for 1-2 hours before covering and refrigerating. Let them chill for at least 2 hours or until fully set before slicing and serving. Enjoy each bite of these creamy, seasonal delights!