Preheat your oven to 350°F (177°C). Grease an 8×8 inch metal pan and line it with parchment paper strips.

In a food processor, combine the graham crackers, sugar, and cinnamon. Pulse until finely chopped, then add the melted butter.

Transfer the crumb mixture into the prepared pan and press firmly into an even layer to form the crust.

Bake the crust until lightly golden, then remove and let it cool on a wire rack.

In a medium bowl, whisk together the pumpkin puree and pumpkin pie spice.

In a large bowl, use an electric mixer to beat the cream cheese and farmer cheese until smooth. Gradually add sugar, sour cream, eggs, and vanilla extract, mixing until well combined.

Measure out 1 cup of the vanilla cheesecake mixture and gently stir it into the spiced pumpkin puree.

Alternately scoop the vanilla and pumpkin cheesecake mixtures over the cooled crust. Use a butter knife to create a marbled effect.

Bake until the edges are set and the center is slightly jiggly. Turn off the oven and allow it to sit inside for 20 minutes.

Cool to room temperature for 1-2 hours, then cover and refrigerate for at least 2 hours before serving.