1

Preheat oven to 350°F. Cut a 9-inch circle out of parchment paper; place in bottom of a 9-inch springform pan and coat with cooking spray.

2

To make pumpkin filling, in a large bowl, whisk together pumpkin puree, 1/2 c sugar, pumpkin pie spice and salt. Gently whisk in 3 eggs, one at a time, until blended; whisk in half-and-half. Pour into prepared pan; spread into an even layer.

3

To make cheesecake filling, in another large bowl, with an electric mixer on medium-high speed, beat both cream cheeses and 1/4 c sugar until smooth; beat in 1 egg and vanilla. Pour into pan over pumpkin layer; swirl with a knife to slightly combine layers.

4

Bake until filling is set along edge but jiggles slightly in center, about 1 hour 5 minutes. Transfer to wire rack and let cool in pan to room temperature.

5

Cover pan with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. To serve, run a small thin knife around side of cheesecake; release and remove side of pan.

6

Decorate top of cake with crushed cookies. Slice into 12 pieces and lift each piece off parchment as you serve.

7

Serving size: 1 slice