Remove half of the batter from the food processor and pour it in a bowl. You can simply eye ball this.
Leave the remaining half in the food processor.
Add pumpkin spice and pumpkin puree to food processor with the remaining batter.
*I have used THIS recipe to make the Ginger cookies for the crust. You can use store-bought ginger cookies, OR you can use the recipe for the crust from THIS cheesecake, but add 1/4 teaspoon of pumpkin spice to it.