1-First, preheat your oven to 350°F (177°C) and line a 9×13-inch pan with foil, then grease it to avoid sticking.

2-Next, process the 15 whole rectangular graham crackers into fine crumbs and mix them with ¼ cup granulated sugar and 8 tablespoons melted unsalted butter.

3-Press this mixture firmly and evenly into the pan, then bake for 10 to 15 minutes until it’s golden and fragrant, and let it cool slightly.

4-In one bowl, whisk together 1 ¼ cups pumpkin puree, 1 ½ teaspoons pumpkin pie spice, 1 ½ teaspoons ground cinnamon, and 1 tablespoon all-purpose flour.

5-In another bowl, beat three 8-ounce packages of full-fat cream cheese with 1 ⅓ cups granulated sugar until smooth, then add 1 ½ teaspoons pure vanilla extract, ½ cup full-fat sour cream, and ⅛ teaspoon salt.

6-Mix in 3 large eggs one at a time, gently stirring after each.

7-Combine 1 ½ cups of the cream cheese mixture with the pumpkin mixture. Spoon alternating dollops of the plain cream cheese mixture and the pumpkin mixture over the cooled crust, then swirl gently with a sharp knife without cutting into the crust.

8-Bake for 35 to 45 minutes until the edges are set but the center still jiggles a bit.

9-Let it cool completely on a wire rack, then refrigerate for at least 8 hours before serving.