Line bottom of 9" springform pan with parchment paper. Wrap foil around bottom of pan and a little up the side. Set aside.

For the cheesecake base: Place cracker crumbs, melted butter, and sugar in a large bowl and stir until well mixed, and the crumbs stick together.

Pour crumb base mixture to prepared springform pan and spread evenly. Press down with the back of a spoon. Place in freezer while you prepare cheesecake filling.

For the cream cheese filling: Place cream cheese into stand mixer bowl, and with whisk attachment blend on low speed to start, then increase to medium speed until fluffy. Scrape down bowl and blend on medium again, then one final scrape down before turning to high for about a minute till the cream cheese is fluffy.

Add the powdered sugar, sugar, vanilla extract, and salt, to the cream cheese and mix on low to start, scraping down the bowl and continuing on high till combined.

In a separate bowl, beat the three eggs until light and fluffy, and add to the cream cheese mixture and blend. Finally, mix in the Half & Half until everything is well blended. Place bowl in the refrigerator while you make the pumpkin pie filling.

For the pumpkin pie filling: Add the canned pumpkin to a large mixing bowl with the sugar, pumpkin pie spice, salt, and maple syrup, and stir together till well blended.

In a separate bowl, beat the two eggs until they're light and fluffy, and add them to the pumpkin mixture. Stir in the Half & Half, and mix well until incorporated.

With all elements prepared, remove the base from the freezer, and the cheesecake filling from the refrigerator.

To assemble: Pour ⅓ of the cheesecake filling into pan over crumb base and smooth with a spoon.

Place about 5 tablespoons of pumpkin pie filling into the cheesecake filling, and swirl with a knife. Repeat with both fillings until all mixtures is used.

To bake cheesecake: The pan will be full, carefully place the cheesecake in the oven, on the middle rack, and turn the oven to 245C/475F/Gas 9 and bake the cheesecake for 20 minutes.

Then turn oven down to 150C/300F/Gas 2. Place a small shallow dish with about ⅛" of water on the bottom rack of the oven, but not directly under the cheesecake. Bake the cheesecake for 1 hour at the lower temperature.

While the cheesecake is baking, DO NOT OPEN THE OVEN DOOR.

To cool cheesecake: When the hour is up, turn off the oven, and leave the cheesecake in the oven for 45 minutes, and again, do not open the oven door!

When the 45 minutes are up, open the door about a quarter of the way, and leave the cheesecake in the oven for an additional 30 minutes. Remove cheesecake from oven and leave to cool in pan on a wire cooling rack.

When the cheesecake is cooled, cover it with waxed paper, and then aluminum foil, and place it in the refrigerator for 24 hours to completely cool, and set.

When ready to serve, top the cheesecake with whipped cream, and a sprinkling of ground cinnamon and serve immediately. Enjoy!