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Preheat oven to 375°F.
Line a 9” x 13” quarter sheet pan with parchment paper.
In a food processor, grind graham crackers into a fine crumb. Then place in a medium mixing bowl. Add sugar and salt, and stir in melted butter until fully incorporated.
Press mixture into the sheet pan in an even layer to form the crust.
Bake for about 10 minutes until golden brown. Allow to cool completely before adding the filling.
Lower oven temperature to 350°F.
In a stand mixer with paddle attachment, beat cream cheese, mascarpone, and sugars on medium speed until mixed well. Scrape down sides as necessary.
Add one egg at a time until well combined. Add vanilla, cardamom, salt, and mix.
Set aside ½ C of filling.
Add Bonne Maman Pumpkin Spice Spread and mix until fully incorporated.
Add filling to the crust and use the remaining filling to swirl into the top layer before baking.
Cook for 30-40 minutes until jiggly, but not wiggly.
Let cheesecake cool for about an hour at room temperature before refrigerating for 3 to 4 hours.
Then serve it up and enjoy!