Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan with non-stick cooking spray, set aside.
Start by making the cheesecake mix.
Microwave 8 oz. cream cheese in a microwave-safe bowl on 15-second intervals until smooth. This only took 30 seconds total in my microwave, so (2) 15-second intervals, stirring between. In a medium bowl, whisk together cream cheese, sour cream, flour, sugar, vanilla, and salt. Set aside.
In a large bowl, whisk together flour, pumpkin pie spice, and salt. Set aside. In another large bowl, mix together butter and brown sugar, until smooth. Add in the egg and vanilla extract, mix again. Stir in pumpkin puree. Slowly add the flour mixture to the wet ingredients, until just combined. Reserve about ½ cup of the pumpkin mixture set aside.
Pour the remaining pumpkin bar mixture into the 9x13 pan, spreading it out evenly. Take the cheesecake mixture and drop by spoonfuls into the pumpkin. Gently spread the cheesecake mixture over top. Drop the remaining pumpkin mixture by spoonfuls over the cheesecake. Take a toothpick or a butter knife and gently swirl the cheesecake mixture and the pumpkin, careful not to over mix the two.
Bake for 45-50 minutes, until the pumpkin is cakey and the cheesecake mixture has set. Allow to cool, and enjoy!