Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.

In a large bowl, combine the softened butter, light brown sugar and vanilla, and mix well with a wooden spoon or rubber spatula until combined.

In a separate bowl, whisk together the gluten free flour blend, almond flour, ginger, cinnamon, xanthan gum and salt.

Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a homogeneous cookie dough.

Press about ⅔ of the shortbread cookie dough (about 380g) into the lined baking pan. Smooth it out into an even layer.

Bake the bottom shortbread crust at 350ºF (180ºC) for about 20 minutes or until evenly golden brown. Remove from the oven and allow to cool until warm while you prepare the cheesecake filling.

In a large bowl using a balloon whisk, mix the cream cheese, sugar, cornstarch and vanilla together until smooth.

Add the eggs, one at a time, mixing well after each addition, until you get a smooth but fairly thick cheesecake filling.

Transfer slightly more than ⅓ of the base cheesecake filling (about 360g) into a separate large bowl.

Add the yoghurt to the larger portion of the base cheesecake filling and mix well until smooth.

Add the pumpkin puree, light brown sugar, cornstarch, egg yolk and spices to the smaller portion of the base cheesecake filling, and mix well until smooth.

Using either a spoon or an ice cream/cookie scoop, spoon alternating dollops of the vanilla and the pumpkin cheesecake filling on top of the pre-baked shortbread crust.

Use a knife, skewer or small offset spatula to swirl the two fillings around, making sure that you reach all the way to the bottom crust.

Crumble the remaining ⅓ of the shortbread cookie dough on top.

Bake at 350ºF (180ºC) for about 40-45 minutes or until the crumble topping is golden brown and the filling is only very slightly wobbly when you shake the baking pan.

Allow the bars to cool completely to room temperature in the baking pan and then chill them in the fridge for at least 2 hours or ideally overnight.

Once chilled, use the overhanging parchment/baking paper to remove them out of the pan, slice and serve.