Line an 8"x8" baking dish with two sheets of parchment paper, overlapping in a crisscross shape to create a sling. Spray the parchment with cooking spray.

Crush the graham crackers into fine crumbs. You can do this in the bowl of a food processor or by crushing the grahams in a ziploc bag with a rolling pin. Transfer the crumbs to a medium mixing bowl.

Add the salt. Stir lightly to combine.

In a small bowl, combine the butter and brown sugar. Microwave until completely melted. You can do this in a skillet over medium heat as well.

Pour the butter and sugar over the graham cracker crumbs and stir until the crumbs are evenly moistened.

Pour the cracker crumbs into the prepared pan. Use the bottom of a measuring cup or a flat bottomed glass to press the graham crackers into a compact and even layer. Put the pan in the fridge to chill while you make the pumpkin cheesecake filling

In a small microwave safe bowl, or a heat proof bowl set over a pan of simmering water, gently melt the white chocolate. Once melted, set aside to cool slightly.

In the bowl of a stand mixer with the whisk attachment, whip the cream on medium speed until frothy. 

Increase the speed to medium high and whip the cream until stiff peaks have formed. You'll know you have stiff peaks when you remove the beater from the bowl, and the whipped cream stands up straight on the end without drooping.

Transfer the whipped cream to a seperate clean bowl. Add the cream cheese to the stand mixer bowl. Do not wash the bowl first.

Beat the cream cheese on medium speed until smooth.

Add the pumpkin puree and beat until mixed. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure nothing is missed.

Add the sugar and continue beating on medium speed until incorporated.

Turn the mixer down to low speed, and add the melted white chocolate, vanilla, and pumpkin pie spice to the cream cheese mixture. Mix on low speed until all the ingredients look fully incorporated. Scrape the sides of the bowl again, and remove from the mixer.

Spoon the whipped cream over the top of the pumpkin mixture and using your rubber spatula, gently fold the whipped cream into the cheesecake filling until no more streaks of cream remain. Do not stir, as this will deflate the whipped cream.

Remove the graham cracker crust from the fridge and spoon the pumpkin cheesecake filling over the crust. Gently spread the filling out to the sides, to make sure no corners or edges are missed.

Cover loosely and chill for a minimum of 6 hours, but preferably overnight.

Once set, use the parchment paper as a sling to remove the cake from the pan. Transfer to a cutting board. Use a long sharp knife to cut the cheesecake into 16 squares. Wipe the knife blade in between cuts for clean slices. *see blog post for cutting tips.

Keep the cheesecake bars in the fridge until ready to serve.