Great question! The trick is to hold the pumpkin and spices in reserve while you make a plain cheesecake filling using granulated sugar instead of brown sugar. Then remove 2 cups of the plain batter and add only half of the pumpkin and spices called for in the recipe to that batter, leaving the remaining batter plain. To layer, add the plain cheesecake filling to the prepared crust, then carefully spoon the pumpkin filling on top. To swirl, alternate adding the two kinds of batter into the crust, then gently swirl with a knife.