Crust

1. Preheat the oven to 350°F.  Line an 8×8″ pan with parchment paper and lightly grease with non-stick cooking spray.
2. Mix together all of the crust ingredients until they are the texture of wet sand.  Press firmly into the pan into an even compact layer.  Bake the crust for 8 minutes. 

Filling

1. Using a stand mixer, or a hand mixer, beat the cream cheese until smooth.  Add in the sugar, egg and vanilla extract and continue mixing until everything is well incorporated and the mixture is smooth and creamy.
2. In a separate bowl, mix together the pumpkin puree, pumpkin pie spice and 1/2 cup of the cream cheese mixture.
3. Pour the plain cream cheese filling on top of the warm crust and smooth to an even layer.  Dollop the pumpkin filling on top, scattering all over.  Use a toothpick or skewer to marble the pumpkin layer into the plain cheesecake layer.
4. Bake for 30-35 minutes, until the cheesecake is set on all sides but not browning in color.  Begin checking after 30 minutes of baking.  The center will still have a slight jiggle when done. 
5. Turn off the oven and open the oven door but leave the cheesecake bars inside.  Allow to cool inside the open oven for 15-20 minutes.  Then remove and place on the counter and continue cooling for at least 1 hour at room temperature.  Chill in the fridge for a few more hours before cutting into squares.