Instructions

1. Preheat your oven to 350 degrees, and line a 9x9 baking dish with parchment paper.
2. Use a food processor or blender to turn blend Oreos into crumbs. Combine melted butter and cookie crumbs in a mixing bowl, and stir until well combined.
3. Press the cookie crumb mixture into the bottom of a lined 9x9 baking dish forming a single even layer. Bake the crust for 5 minutes in the oven. Remove, and set it aside to cool.
4. Reduce the oven temperature to 325 degrees.
5. In a mixing bowl, combine cream cheese and sugar. Beat until the mixture is fluffy. Add in the salt, flour and vanilla. Mix until just combined. Add 2 beaten eggs, and blend on high until the batter is well incorporated and silky smooth.
6. In a separate mixing bowl, blend together ½ cup of pumpkin puree, nutmeg and cinnamon. Add in ¾ of a cup of the cream cheese mixture to the bowl, and stir to combine.
7. Place 1 ½ cups of the plain cream cheese mixture along the bottom of your 9x9 baking dish, on top of the cookie crust. Smooth it out into a thin even layer.
8. Take a ¼ c. measuring cup and alternate placing piles of the plain cream cheese mixture next to the pumpkin mixture, so that it forms alternating squares like those on a chess board. Then, use a butter knife to carefully swirl and combine the layers, avoiding the crust. Bake the cheesecake for 40-45 minutes.
9. Remove the cheesecake from the oven, let cool for 30 minutes, and then place it in the fridge for a minimum of 4 hours.
10. Slice the cheesecake into squares, and serve chilled.