Instructions

1. In a large bowl, place the graham cracker crumbs, melted butter, and sugar, and stir until well mixed, and the crumbs stick together. 
2. Cut a piece of parchment paper to fit the bottom of the springform pan. Place the crumb mixture in the springform pan, and press evenly with fingers, then smooth the crust mixture with the back of a large spoon making sure it's even. 
3. Wrap a piece of aluminum foil around the bottom of the springform pan and a little up the side, and place the springform pan in the freezer.
4. In the mixing bowl of a stand mixer, add the cream cheese, and with the whisk attachment, blend the cream cheese on low speed to start, and then on medium until it's fluffy.  Turn off the mixer and scrape down the sides of the mixing bowl with a spatula, and blend the cream cheese again.  Then, turn off the mixer and scrape the sides, and the bottom of the mixing bowl and mix again on high speed for about a minute, making sure the cream cheese is fluffy. 
5. Add the powdered sugar, granulated sugar, vanilla and salt, and mix until well blended, starting with the mixer on low, turning it off, scraping the sides, mixing again, scraping sides, and then mix on high until well blended. 
6. In a separate bowl, beat the eggs with a whisk until they're light lemon yellow, and well blended.  Add eggs to mixing bowl, and mix just until blended.  Add the half n half, and mix until well blended. 
7. Place the mixing bowl in the refrigerator.
8. In a large bowl, add the canned pumpkin, and stir to blend.  Add the sugar, cinnamon, salt, and maple syrup, and stir all together until well blended. 
9. In a separate bowl, beat the two eggs until they're light and fluffy, and add them to the pumpkin.  Stir in the half n half, and mix until all ingredients are completely incorporated.
10. Remove the crust from the freezer, and the cheesecake mixture from the refrigerator. 
11. Starting with the cheesecake mixture, pour about 1/3 of the cheesecake into the crust, and smooth it out with a spoon.  Place about 5 Tablespoons of the pumpkin filling into the cheesecake filling, and swirl with a knife. 
12. Add another layer of cheesecake, and then 5 or 6 heaping Tablespoons of pumpkin filling into the cheesecake layer, and swirl. Repeat until all the cheesecake and pumpkin filling have been used. 
13. The pan will be full, carefully place the cheesecake in the oven, on the middle rack, and turn the oven to 475 degrees, and bake the cheesecake for 20 minutes, then turn the oven to 300 degrees. 
14. Place a small shallow dish with about 1/8 inch of water on the bottom rack of the oven, but not directly under the cheesecake. Bake the cheesecake for an hour at the lower temperature. 
15. While the cheesecake is baking, DO NOT OPEN THE OVEN DOOR.  When the hour is up, turn off the oven, and leave the cheesecake in the oven for 45 minutes, and again, do not open the oven door! 
16. When the 45 minutes are up, open the door about 1/4 of the way, and leave the cheesecake in the oven for an additional 30 minutes, then remove the cheesecake to a wire rack to cool. 
17. When the cheesecake is cooled, cover it with waxed paper, and then aluminum foil, and place it in the refrigerator for 24 hours to completely cool, and set.  When ready to serve, top the cheesecake with whipped cream, and serve immediately.  Enjoy!