#1 Grease a 9x13” baking dish and line with parchment paper. Preheat oven to 325F. #2 Remove the pie crusts from packaging and transfer to a bowl. Using your hands, crumble up into fine crumbs. Stir in melted butter until well combined, then transfer to baking dish and press firmly into the pan in an even layer. #3 Add cream cheese and sugar to a food processor and process until smooth (1-2 minutes). Slowly add in the eggs, scraping down the sides as needed, then add in the vanilla extract. Optional: at this point, remove ~½ cup of the cheesecake filling and set aside if you want to make the swirl effect. #4 Add in the pumpkin and pumpkin pie spice and continue blending until smooth. Pour on top of pie crust. #5 Using a spoon, dollop the remaining regular cheesecake filling over the top, then use a toothpick or a knife to swirl together. #6 Bake for 45 minutes, or until the sides are set and the center is just slightly jiggly. #7 Remove from oven and let cool at room temperature, then refrigerate for 2+ hours to chill completely before serving.