In a bowl, mix together 1⅔ cups graham cracker crumbs, ¼ cup melted butter, and 2 tablespoons sugar until well combined.

Press the mixture firmly into the bottom of the prepared baking dish.

In a large mixing bowl, beat 16 oz of softened cream cheese until smooth.

Add ½ cup sugar, 2 eggs, ¼ cup sour cream, and 1 tsp vanilla extract to the cream cheese. Beat until well combined and creamy.

Spread the cream cheese mixture over the crust in the baking dish.

Bake in the preheated oven for 30-35 minutes or until set.

Remove from the oven and allow to cool completely.

In a saucepan, cook 1 cup pumpkin puree, ½ cup brown sugar, ½ cup granulated sugar, ½ cup milk, 1 tsp pumpkin pie spice, 1 tsp cinnamon, and 1 tsp vanilla extract over medium heat until well combined and slightly thickened.

Soften 1 envelope of unflavored gelatin in ¼ cup water; then add it to the pumpkin mixture. Stir until the gelatin is completely dissolved.

Pour the pumpkin mixture over the cooled cheesecake layer.

Chill in the refrigerator until the pumpkin layer is set.

Once set, lift the dessert out of the dish using the foil, then cut into bars.

Top each bar with whipped cream before serving.

Enjoy your delicious treat, perfect for the autumn season! 🍂