1. Prepare the Crust

• Preheat the oven to 350°F (175°C).
• In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until evenly combined.
• Press the mixture firmly into the bottom of a greased 9×13-inch baking dish to form an even layer. Use the back of a spoon or the bottom of a measuring cup to smooth it out.
• Bake for 8–10 minutes or until the crust is set. Remove from the oven and allow it to cool while you prepare the fillings.

2. Prepare the Cheesecake Layer

• In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the sour cream and vanilla extract until fully incorporated.
• Spread the cheesecake mixture evenly over the cooled crust.

3. Prepare the Pumpkin Layer

• In a medium bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and vanilla extract until smooth.
• In a small saucepan, sprinkle the unflavored gelatin over ¼ cup of water. Let it sit for 1 minute to bloom, then heat the mixture over low heat, stirring constantly until the gelatin dissolves completely.
• Stir the dissolved gelatin into the pumpkin mixture, ensuring everything is well blended.

4. Assemble the Layers

• Pour the pumpkin layer gently over the cheesecake layer, spreading it evenly with a spatula.

5. Bake the Bars

• Return the baking dish to the oven and bake for 40–45 minutes, or until the center is set and no longer jiggles when the pan is gently shaken.
• Remove the pan from the oven and let it cool to room temperature.

6. Chill and Serve

• Refrigerate the bars for at least 4 hours or overnight to allow the layers to fully set.
• Once chilled, slice into squares or rectangles.
• Add optional toppings like whipped cream or a sprinkle of cinnamon for an extra festive touch.