Make the graham cracker crust

1. Preheat the oven. Preheat the oven to 350ºF.
2. Process the crumbs. In a food processor, process the graham cracker sheets until broken down into fine crumbs. Add the melted vegan butter, sugar, and salt, then pulse until combined. The mixture should resemble wet sand.
3. Press into the pan. Line an 8×8 inch baking dish with parchment paper. Pour the graham cracker mixture into the dish and press evenly into the bottom.
4. Bake and cool. Bake for 12 to 15 minutes, until the crust is golden brown and smells toasted. Remove from the oven and let cool for at least 30 minutes before continuing.

Make the cheesecake filling

1. Whip the base. Add the softened vegan cream cheese and sugar to a large bowl. Using an electric hand mixer or stand mixer, beat until well combined and fluffy, about 2-3 minutes.
2. Add the wet ingredients. Add the non-dairy milk, lemon juice, vanilla extract, salt, and 1/3 cup of the melted coconut oil. Mix until well combined and smooth.
3. Check the pan temperature. Make sure the baking dish is not too hot, or the filling will melt. If needed, refrigerate it for a few minutes to cool.
4. Add the first layer. Once the baking dish cools, spread half the filling over the graham cracker crust. Use an offset spatula to smooth it into an even layer.
5. Set briefly. Place the baking dish in the freezer for about 10 minutes to firm up the cheesecake layer.
6. Make the pumpkin layer. Add the remaining 2 tablespoons of coconut oil, the pumpkin purée, and the pumpkin pie spice to the remaining filling.
7. Beat until smooth. Use your hand mixer to beat together until well combined and smooth.
8. Add the second layer. Spoon the pumpkin filling over the vanilla cheesecake layer and smooth it into an even layer.
9. Chill. Cover and refrigerate for at least 8 hours, or until set.
10. Slice and serve. Once fully set, lift the bars out using the parchment overhang, slice, and enjoy.