Prepare the Crust:

1. Preheat the oven to 325°F (163°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
2. In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and pumpkin spice until well combined.
3. Press the mixture evenly into the bottom of the pan. Refrigerate while preparing the filling.

Make the Cheesecake Layers:

1. In a large bowl, beat cream cheese and sugar until smooth and lump-free.
2. Add eggs one at a time, beating after each addition.
3. Mix in sour cream and vanilla extract until combined.
4. Pour half of the cheesecake batter over the prepared crust and spread evenly. Set aside.
5. To the remaining batter, add canned pumpkin and pumpkin spice, mixing until just combined.
6. Carefully pour the pumpkin cheesecake layer over the plain cheesecake layer.

Bake & Chill:

1. Bake for 40-50 minutes, or until the center is slightly jiggly but mostly set.
2. Remove from the oven and let cool at room temperature for at least 2 hours.
3. Transfer to the refrigerator and chill for at least 6 hours (overnight for best results).
4. Slice into 12 bars and enjoy!