Pumpkin Cheesecake Bars with Gingersnaps

Instructions:

1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Mix gingersnap crumbs, melted butter, and 8g sugar until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom of the pan and bake at 325°F (160°C) for 8 minutes. Remove and let cool slightly.
4. Beat softened cream cheese and 100g granulated sugar until smooth. Mix in vanilla and two eggs one at a time on low speed.
5. In a separate bowl, whisk pumpkin puree, brown sugar, pumpkin pie spice, and two eggs until a uniform deep orange color.
6. Pour the cream cheese batter over the pre-baked crust and smooth the top with a spatula.
7. Spoon large mounds of pumpkin batter over the cheesecake layer. Use a toothpick or skewer to drag the pumpkin through the cream cheese in a figure-eight motion to create a swirl.
8. Bake for 35-40 minutes until edges are puffed and golden and the center has a slight jiggle.
9. Allow to cool at room temperature for one hour, then refrigerate for at least 4 hours before slicing.