Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
3. Step
Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
4. Step
Bake for 8 minutes until lightly browned. Let cool to room temperature.
5. Step
Reduce the oven temperature to 225°F (105°C).
6. Step
Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
7. Step
Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
8. Step
In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
9. Step
In another bowl, whisk in the chocolate hazelnut spread.
10. Step
In another bowl, whisk in ¼ teaspoon of cinnamon.
11. Step
In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
12. Step
Pour each flavored filling into a section of the crust and smooth with a spatula.
13. Step
Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
14. Step
Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
15. Step
Sprinkle the chopped pecans over the pumpkin filling.
16. Step
Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
17. Step
Refrigerate overnight before slicing into wedges and serving.
