Preheat oven to 325 F. Line 8×8 baking pan with parchment paper. Make sure parchment paper extends over the edges for easier removal.
Combine crushed graham crackers, melted butter and sugar in a bowl. Press into prepared baking pan. Bake for 5 minutes. Set aside.
Add cream cheese and sugar to a mixer bowl. Beat on medium speed until smooth and combined.
Add lightly whisked eggs one at a time. Scraping the bowl in between additions. Beat on low speed until batter is smooth.
Add the heavy whipping cream and beat until smooth. Set aside.
Combine all pumpkin pie filling ingredients in a medium bowl.
Pour almost all of the cheesecake filling over prepared crust. (Reserve about 1/3 cup of cheesecake filling) Drop dollops of pumpkin pie filling over cheesecake filling. (Reserve a few dollops) Lightly swirl.
Place dollops of remaining cheesecake filling over swirled cheesecake. Then add remaining dollops of pumpkin pie filling. Swirl very lightly.
Bake for 35-45 minutes or until cheesecake is still slightly jiggly in the center. Turn off the oven and let the cheesecake sit in the warm oven for 15 minutes. Open the oven door and let the cheesecake sit in the oven for an additional 10-15 minutes.
Remove from oven and cool completely. Place cheesecake in refrigerator and chill for 4-5 hours or overnight.