In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
2. Step
Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
3. Step
In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
4. Step
Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
5. Step
Preheat the oven to 325˚F (160˚C).
6. Step
Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
7. Step
Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
8. Step
Bake for 30 minutes.
9. Step
Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
10. Step
Top the cheesecake with the crumble topping and bake for another 25 minutes.
11. Step
Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
