Graham Cracker Crust 

1. Preheat oven to 325F (165C). Lightly grease an 8” or 9” springform pan. Double wrap the outside of pan up to the top rim in aluminum foil.
2. In a medium mixing bowl, add graham cracker crumbs and brown sugar. Mix ingredients to combine.
3. Next, add cooled, melted butter into graham cracker crumb mixture and mix until mixture takes on the appearance of wet sand.
4. Transfer graham cracker crumb mixture into prepared springform pan.
5. Using the back of a measuring cup or small glass, press the graham cracker crumb mixture into an even layer along the base and 1/2 inch up the side of springform pan.
6. Bake graham cracker crust for 12 minutes. Graham cracker crust is ready once it becomes fragrant and takes on a light golden brown color.
7. Set graham cracker crust aside on a cooling rack to cool as the cheesecake batter is prepared. 

Brown Sugar Pumpkin Swirl Cheesecake 

1. Reduce oven temperature to 300F (150C).
2. In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with hand-held mixer, add the cream cheese, granulated sugar, brown sugar and cornstarch. Cream ingredients together at medium speed until mixture appears smooth without any lumps of un-mixed cream cheese, about 3-4 minutes. Stop mixer and scrape the sides and base of the bowl.
3. Mix in the heavy cream and vanilla extract into cream cheese mixture at medium speed, about 1 minute. 
4. Reduce mixer speed to low and beat in the eggs into brown sugar cheesecake batter one at a time. Stop mixer and scrape the sides and base of the bowl. Mix for an additional minute at low speed.
5. In a separate medium mixing bowl, add the pumpkin puree and spices. Mix ingredients together to combine.
6. Add 2 cups of the brown sugar cheesecake batter into bowl with pumpkin puree mixture. Gently mix to combine. Take care to not overmix cheesecake batter as overmixing will cause cracks on the surface of cheesecake as it bakes.
7. Spoon half of the brown sugar cheesecake batter into cooled graham cracker crust and then add four big spoons of the pumpkin cheesecake batter on top of the brown sugar cheesecake batter.
8. Using an offset spatula or butter butter knife, swirl the pumpkin cheesecake batter into the brown sugar cheesecake batter. Repeat process with the remaining brown sugar and pumpkin cheesecake batters.
9. Transfer cheesecake filled springform pan into a larger baking pan and place in oven. Carefully pour hot water into larger pan about 1 inch up the sides of springform pan.
10. Bake brown sugar pumpkin swirl cheesecake for 60-75 minutes. Cheesecake is ready when the edges appears slightly puffed and the center jiggles a little when the springform pan is gently shaken. I baked brown sugar pumpkin swirl cheesecake for the full 75 minutes.
11. Cool brown sugar pumpkin swirl cheesecake in oven with the door ajar for one hour before removing from the oven to cool at room temperature, about 2-3 hours.
12. When brown sugar pumpkin swirl cheesecake is first removed from the oven, run an offset spatula along sides to help separate cheesecake from the pan. This will help prevent cracks in the surface of cheesecake as it cools and naturally pulls aways from the sides of pan.
13. Once brown sugar pumpkin cheesecake has cooled completely to room temperature, refrigerate to set for a minimum of 4 hours or overnight. 

Assembly 

1. Remove brown sugar pumpkin swirl cheesecake from springform pan and transfer to serving platter.
2. In a medium chilled mixing bowl, add heavy cream and powdered sugar. Using a hand-held electric mixer or whisk, whip up the heavy cream mixture at medium high speed just until it reaches stiff peak consistency, about 2-3 minutes.
3. Transfer whipped heavy cream to a pastry bag fitted with your preferred pastry piping tip. I used a Wilton 2D pastry tip to pipe star border along the edge of brown sugar pumpkin swirl cheesecake. For star border design, I used the apply pressure and release method. Here is a video reference.
4. Sprinkle toasted pumpkin seeds over piped whipped cream border and dust with cinnamon (optional).