To make the crust combine all of the ingredients in a bowl and stir together until it starts to stick together. Gently press the crust into a greased springform pan and refrigerate for 20 minutes

Preheat the oven to 350 degrees F

To make the filling combine whisk the sour cream in a large bowl with a mixer or in a food processor until light and soft. Add the sugar and pumpkin mix until combined followed by the vanilla, bourbon, egg. Add the cream and spices and mix gently.

Pour the mixture into the pan overtop the graham crust reserving about 1/3 cup to swirl overtop at the end.

Bake in the oven for 50 minutes. Let cool for 5 minutes on a cooling rack. Don't worry if there are cracks as the next layer will hide any imperfections.

Once the cheesecake is cooling make the final layer. Combine sour cream, greek yogurt and sugar in a bowl and whisk until soft and fluffy. Pour overtop the cheesecake. Swirl the reserved pumpkin mixture overtop by spooning a bit of the mixture evenly all around. Take your spoon or a skewer and just touching the surface going across the pumpkin mixture from one end to the other in almost zig-zap circular motions to create a swirled effect.

Bake for an additional 5 minutes. Cool the cake completely before chilling about 3 hours and cover until cold atleast 5 hours in the fridge or overnight.

Garnish with additional toppings if desired.