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Preheat the oven to 350°F (180°C). Line a 23 x 33 x 5 cm baking pan with foil, extending it up the sides for easy removal.
For the crust, place the graham crackers in a food processor and process until finely crushed, about 2 cups. In a medium bowl, combine the crumbs, melted butter, and ¼ cup sugar. Stir until combined. Press the mixture into the bottom of the prepared pan in an even layer. Bake for 15 minutes.
For the filling, in a medium bowl, mix together the pie filling, pumpkin pie spice, cinnamon, and flour; set aside. In a separate large bowl, blend the cream cheese and 1¼ cups of sugar with a hand mixer until smooth. Add the Greek yogurt and vanilla extract, and blend until combined. Add each egg one at a time, mixing in between, but do not overmix.
Take 1 cup of the cream cheese filling and add it to the pumpkin filling. Mix until combined.
Alternate spoonfuls of each filling over the crust, then use a toothpick or chopstick to swirl the fillings together, creating a marbled effect (I did figure eights).
Bake for 40 minutes, or until the center has a slight jiggle. Allow to cool in the pan for a couple of hours, then chill in the refrigerator for an additional 6–8 hours.