In one bowl, combine all your ingredients for the crust and combine until it resembles wets sand and clumps together when pressed between hands. Set aside.

Prep the 8" or 10" cake pan by brushing some of the all over the bottom and sides of the inside of the pan. Place a parchment paper on the bottom of the pan and brush the top of the parchment paper with the .

Dump the crust ingredients into the pan. Pat the crumbs until they reach the sides and are even across the bottom. Use your hands at first to pat the crumbs down, then use the bottom of a measuring cup to pat the crumbs down evenly across the bottom. Make sure the edges are even as well. Bake at 350°F for 10 minutes. Let it cool after baking. Set aside.

Start by having all your ingredients at room temperature and pre-heat your oven to 350°F.

Mix the cream cheese on low for about a couple of minutes, stopping halfway through to scrape bowl and paddle thoroughly. It should be smooth.

Gradually add in the granulated sugar and mix until sugar is blended in, about 2 minutes after adding all the sugar in. Scrape.

Add in the lemon zest and salt and mix until combined on medium low speed for about a minute. Scrape.

Add in the sour cream and mix until incorporated. Scrape.

Combine the eggs and vanilla in a bowl. Add the eggs/vanilla mixture into the batter in four additions. Let it mix properly before adding the next batch. Scrape well in-between each addition.

Slowly pour in the heavy cream and mix until combined. Scrape.

Add the lemon juice and mix until combined. Scrape.

Set aside 1 ½ cups of the cheesecake batter. Leave the rest in the stand mixer.

Add in the canned pumpkin, cinnamon and pumpkin pie spice all at once and mix until combined for a minute or so on medium low speed.

Pour the batter on top of the crust into the prepared crust. Tap and shake pan to release the air bubbles.

Start adding in the regular batter on top of the pumpkin batter using a ¼ cup. Pour in various spots on top.

Use a knife or offset spatula and swirl. Use an up-down movement, across and then up-down again. You should get a beautiful marble look.

Tap and shake to release air bubbles.

Prepare a water bath. Fill a large pan, that you can fit the cake pan in with 5 or more cups of hot water. The water should come up at least ¼ of the way up the sides of the cake pan.

Bake at 350°F for 30 minutes. Turn the oven down to 325°F for 30 minutes. Turn the oven off and keep the cheesecake in there for about 10 minutes. The key is don't over-bake. Check at the 40 minute mark. The outer edge, 2" out should be firm and set, the center should be jiggly like jello, but if you touch it, not be liquid.

Remove from oven and let it cool to room temp.

Wrap well in saran wrap, making sure the wrap doesn't touch the surface of the cheesecake. Cover the pan in aluminum foil as well.

Refrigerate overnight.

To unmold, run a hot knife around the sides of the cheesecake in one swift motion. Unmold with hot water, stove top or a blowtorch. See the video to see how it's done. Decorate as you please. Use a hot knife and wipe between each cut for a clean slice of cheesecake.