For the Gingersnap Crust
Pulse gingersnap cookies in a food processor to get fine crumbs.
Add melted butter and salt and pulse until crumbly.
Butter a 9×13” baking dish and line with 2 pieces of parchment paper so there is overhang on the sides.
Pour in the gingersnap crust and press into the pan using the bottom of a measuring cup. Freeze for 10 minutes to set.

For the Pumpkin Cheesecake Bars:

1. Preheat oven to 300°F.
2. Add the cream cheese to a large bowl and whip with a stand or hand mixer for 2-3 minutes until fluffy.
3. Add white sugar, brown sugar, maple syrup, sour cream vanilla extract, and eggs, and whip for 1 more minute until well combined.
4. Take ¾ cup of the mixture out and set aside for topping.
5. Mix the remaining mixture with the pumpkin puree, cinnamon, ginger, cloves, and nutmeg.
6. Pour into the 9×13” baking dish and smooth out the surface.
7. Dollop the reserved cheesecake mixture on top, leaving an inch or two between each dollop. Use a toothpick or chopstick to drag through the white layer in loops to create a swirl.
8. Bake for 60-65 minutes until the outside is set but the middle is still a little jiggly. It will continue to set as it cools.
9. Remove from oven and let stand at room temperature for 2-3 hours, then transfer to the fridge for 4 hours or overnight.
10. Cut into squares and enjoy. Keep in an airtight container in the fridge for 4-5 days.