Preheat the oven to 350℉ and line a 9x13 baking pan with aluminum foil.

Place 8 ounces gluten-free graham crackers into a food processor and pulse until it is reduced to fine crumbs.

Add ¼ cup sugar, ¼ teaspoon salt, and ¼ teaspoon cinnamon and pulse 1-2 times to mix together.

Add 6 Tablespoons unsalted butter, melted, and pulse again until combined into a mixture resembling wet sand.

Dump the graham cracker mixture into your prepared pan and spread it into an even layer. Use the flat bottom of a measuring cup to pack down the cracker crumbs.

Bake for 10 minutes or until just golden and fragrant. Remove from the oven and let cool while you make the filling.

Reduce the oven temperature to 325℉.

In a medium-sized mixing bowl, combine 1 cup pure pumpkin puree, 1 ½ teaspoons pumpkin pie spice, and 3 Tablespoons cornstarch. Whisk together until well mixed and set aside.

Add 24 ounces cream cheese and 1 ¼ cup granulated sugar to the bowl of an electric mixer and beat on medium speed until creamy. Scrape down the bowl.

Add ½ cup sour cream, 1 teaspoon vanilla extract, pinch of salt, and beat again on medium speed until incorporated.

Turn the mixer to low speed and add 3 large eggs. Mix only until just combined.

Divide the cheesecake batter, adding ⅓ of the cream cheese mixture to the pumpkin mixture. Fold them together with a spatula until they are combined into a light orange filling.

Dollop alternating blobs of cheesecake and pumpkin batter on top of the graham cracker crust. Tap the pan a few times to level the filling. Use a knife to swirl a design into the top, taking care not to cut into the crust at the bottom of the pan.

Bake in the preheated oven for 35-40 minutes until the edges are set and the center is just barely jiggly.

Remove from the oven and cool to room temperature. Then cover and refrigerate overnight before slicing.