Layer of graham cracker crumbs, layer of white cheesecake & top layer is pumpkin cheesecake "buried" under whip cream layer! The photo is what was left for Mason & I. Although it's listed as bars I cut & served it like cake. The servings are small because it's rich (& delicious!) PUMPKIN CHEESECAKE BARS - Crust:1 1/2 cups graham crackers crumbs & 1/3 cup melted butter. Mix & press in 9" x 13" pan. Set aside. Filling: 4 packages (8 oz each) cream cheese , softened 1 1/2 cups granulated sugar, 4 eggs, 1 cup pumpkin (not pumpkin pie mix), 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. each ground ginger & cloves. Instructions: Heat oven to 300°F. (NOTE: I put in bottom of oven a pan of water to help keep cheesecake filling from cracking while baking.) Beat in mixing bowl, cream cheese & sugar. Beat low speed until light & fluffy. Beat in eggs, one at a time, just until blended. Spoon half of the mixture over the crust & spread carefully over cracker base. To the remaining cream cheese mixture add the pumpkin puree & pumpkin pie spices. Mix till blended. Carefully, spoon over mixture in pan. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven. Leave the door ajar allowing cheesecake to cool down for 45 minutes. Refrigerate overnight before cutting into bars. Because I took this with me & frosted with whip cream & used fork to make design on top & sprinkled with coarse yellow sugar.