Preheat the over to 350 degrees

Cut parchment paper to cover the bottom and sides of a springform pan.

Butter the sides and base of the pan, put the parchment paper in, butter the parchment paper. (Doing this helps the parchment paper adhere to the pan and also release from the cheesecake later)

For a crustless cheesecake, omit this segment. If making the graham cracker crust, add 1.5 cups Catalina Crunch to a food processor, process until fine crumbs, stir together with melted butter. Press into the base of the lined springform pan, tamping it down gently but firmly with the back of a large spoon or another flat utensil. Bake for 7 minutes, then set aside to cool.

Turn oven down to 325 degrees.

In a stand mixer beat the cream cheese till fluffy using the paddle attachment, Scrape down sides, add the sweetener, mix well.

Keep the mixer on medium speed while adding one egg at a time until all four eggs are incorporated.

Turn mixer to low, add lemon zest, lemon juice, and cream.

Add vanilla extract, mixing another half a minute.

Put the springform pan with baked crust (if using) on a baking sheet.

Remove 2 cups of the cheesecake mixture and set aside. Pour the plain cheesecake mixture into the prepared pan.

To the two cups of the cheesecake mixture, add 1 cup of pumpkin, nutmeg, cinnamon, ginger, allspice then mix with a spoon.

Gently pour the pumpkin/cheesecake mixture into the pan - using a spoon, drop the pumpkin mixtured on top of the plain cheesecake mixture. Then gently swirl the two cheesecake mixtures with a chopstick or a spoon handle, just a bit, not too much!

Bake 50-60 minutes. The cheesecake will be jiggly in the center, don’t worry, it will firm up as it cools. If you’re worried, turn off the oven, leaving the cheesecake inside for another 10-15 minutes. Overbaking can cause a crack in the middle of your cheesecake.

Allow cheesecake to come to room temperature, then chill in the fridge for a few hours before slicing. (Cool completely before removing the springform ring)

For perfect slices, dip your cutting knife in hot water, then dry it before you slice, repeat with each slice for perfectly lovely slices.