1. Preheat oven @ 350F / 180C
2. Prepare the bottom crust
3. In a small bowl, mix 110g crushed graham crackers with melted butter.
4. Prepare a large rectangle of parchment paper to cover the bottom of a 9x9 inch (23x23cm) square baking dish and extends over 2 opposite sides. Grease the 2 other sides of the dish.
5. Pour the graham cracker mix in the dish and press evenly through the bottom with the back of a spoon and bake for 15min.
6. Remove from oven and decrease the oven temperature to 350F / 180C.
7. In the meantime, start preparing the cheesecake batter. In a large mixing bowl, beat the cream cheese until smooth.
8. Add the eggs and vanilla extract, then add in the all-purpose flour.
9. Set aside ½ cup of cheesecake batter.
10. In the remaining cheesecake batter add in the pumpkin puree and spice. Mix well and add the chocolate chips.
11. Pour the Pumpkin cheesecake batter over the crust.
12. Spoon the plain cheesecake batter previously set aside on it. With a skewer slightly mix the batter performing circles.
13. Bake at 350 for about 50min or until set.
14. Remove from oven and let cool.
15. Either serve the cheesecake the same day, it has a very interesting texture that is very light and soft, or place it in the fridge at least 6h or overnight before serving. After the cold rest the cheesecake bars will have the consistency of a cheesecake. When you are ready to eat, cut the cheesecake into 9 squares. You can savor those with colf whipped cream.
16. Enjoy!

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