Shortbread crust:

1. Preheat oven to 350F and line an 8” x 8” square pan with parchment paper.
2. Combine butter and icing sugar, and cream them until light.
3. Add flour, salt, and vanilla, and mix just until a crumbly dough forms.
4. Press evenly into the lined baking sheet.
5. Bake for 30-35 mins or until lightly golden.

Pumpkin layer:

1. In a medium-sized bowl, combine pumpkin, both sugars, and spice. Whisk together.
2. Add eggs one at a time, whisking to combine between each addition. 
3. Add heavy cream, combine, and set aside. Do not over mix.

Cheesecake layer:

1. Cream the cream cheese, sour cream, and sugar until smooth and lump-free. 
2. Add egg and vanilla, and mix until just combined. set aside.

Assembly:

1. Reduce oven heat to 325F.
2. Layer the pumpkin and cheesecake layers 1/4 cup at a time onto the pre-baked shortbread crust. 
3. Swirl the layers together.
4. Bake for 40-50 minutes, or until the bars are no longer jiggly.
5. Cool fully, and cut into squares.
6. Top with an optional dollop of the whip.