Place a metal bowl and whisk attachment in the freezer for 10 minutes.
Using a mixer, beat the cream cheese on high for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl. Add in sour cream and vanilla.
24 oz Cream cheese, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ¼ cup Sour cream
Separate the batter into two bowls. In one of the bowls mix in the pumpkin puree, pumpkin pie spice, and cinnamon.
½ cup Pumpkin puree, 2 teaspoon Pumpkin pie spice, 2 teaspoon Ground cinnamon
Using the cold bowl, pour in the heavy cream and powdered sugar. Beat on high until stiff peaks forms. Pour half of the whipped cream into each bowl. Fold very gently until combined. Don't over mix! Otherwise it will be like soup.
1 ½ cups Heavy cream, ¾ cup Powdered sugar
Spread half of the cheesecake batter on top of the crust. Use a cookie scoop and scoop small scoops of pumpkin cheesecake batter on top. See picture above.
Pour the rest of the regular cheesecake batter over the top. Smooth until even. Pour the rest of the pumpkin cheesecake batter over the top of that. Smooth again. All of the batter will be used.
Cover and chill for at least 6 hours or overnight.