Pumpkin Cheesecake With Butterscotch Swirl

Ingredients

• 1/4 cup Butter, Melted
• 1 cup Dark Brown Sugar
• 2/3 cup Heavy Whipping Cream
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1 3/4 cup Fine Graham Cracker Crumbs
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground Allspice
• 1/4 teaspoon Ground Nutmeg
• 2 tablespoons Granulated Sugar
• 1 tablespoon Brown Sugar
• 1/2 cup Melted Butter
• 32 ounces Cream Cheese, Softened
• 3/4 cup Dark Brown Sugar
• 1 tablespoon Pure Vanilla Extract
• 3 teaspoons Cinnamon
• 1 teaspoon Ground Ginger
• 3/4 teaspoons Ground Allspice
• 3/4 teaspoons Ground Nutmeg
• 1/2 teaspoon Salt
• 1 cup Granulated Sugar
• 15 ounces Pumpkin Puree
• 6 whole Eggs, Room Temperature and Beaten Together
• 1/4 cup Sour Cream Or Greek Yogurt
• 1 cup Sour Cream
• 1/4 cup Powdered Sugar, Sifted
• 3/4 teaspoon Pure Vanilla Extract
• 1 pinch Salt