Preheat oven 425°F.
Grease an 8 x 8-inch square pan with cooking spray or line with parchment paper, set aside.
In a medium bowl mix all ingredients with a fork, press into the bottom of the prepared 8x8 square pan.
Bake for 6-8 minutes until it begins to brown around the outside of the crust.
Reduce oven to 325°F.
In a medium bowl, mix together softened cream cheese, sour cream, sweetener, and an egg with an electric mixer until smooth.
After making the cheesecake filling, cut in half.
Add half of the cheesecake filling to the top of the crust. Spread it evenly over crust. Set the rest of the cheesecake filling aside.
In a separate bowl, mix together pumpkin puree, an egg, sour cream, heavy cream, and sweetener with an electric mixer until smooth.
Pour the pumpkin filling over the top of the cheesecake filling. Be careful not to mix them. Spread evenly over the cheesecake layer.
Spread the rest of the cheesecake filling evenly over the pumpkin filling.
Bake in the oven for 18-23 minutes. The center will wiggle a little. Let cool completely to room temperature.
Place in the refrigerator for at least 2 hours (or overnight).