Pumpkin Swirl Cheesecake Bars

Position a rack in the center of the oven. Preheat oven to 375°. Line an 8-inch square baking pan with foil, allowing excess to hang over edges.

In a food processor, pulse graham crackers to fine crumbs. Add melted butter, 1/4 cup brown sugar and 1/8 teaspoon salt. Process until evenly moistened.

Pour crumb mixture into prepared pan. Press evenly over the bottom and 1 inch up the sides of pan. Bake until golden and set, about 10 minutes. Reduce oven temperature to 325°. Transfer pan to a wire rack to cool slightly.

In a medium bowl, whisk together pumpkin, 1 egg, 2 tablespoons brown sugar, 1 tablespoon flour, the pumpkin pie spice, 1/2 teaspoon vanilla and a pinch of salt.

Wipe out food processor bowl with a paper towel. Add cream cheese, granulated sugar, 2 eggs, the yogurt, 1 tablespoon flour and 1 teaspoon vanilla. Process until completely smooth, about 1 minute. Scrape the sides of bowl and process again briefly.

Spread cheesecake mixture evenly over warm crust. Drop spoonfuls of pumpkin mixture over cheesecake mixture. Using a butter knife, lightly swirl mixtures together, being careful not to scrape the crust. Bake until cheesecake jiggles slightly in center when pan is nudged, 40 to 45 minutes.

Cool completely in pan on a wire rack. Chill at least 4 hours (but preferably 24) before cutting into bars. Store in an airtight container in fridge.