While the crust is baking, prepare the filling.
In a medium mixing bowl, add the cream cheese. Using a handheld mixer, beat the cream cheese on medium-high speed until it is smooth and creamy. Add the beaten egg, maple syrup, lemon juice, and vanilla extract. Beat until the filling is fully mixed and smooth. Do not overmix.
Transfer half of the filling into another small mixing bowl. Add the pumpkin puree and spices, and use a spatula to fold the mix together until no light filling streaks remain.
Pour half of the plain cheesecake filling on top of the warm crust and smooth out to the edges. Next, drop dollops of the pumpkin filling on top, then the remaining plain filling. Finishing with dollops of the pumpkin filling. Using a knife or skewer, gently swirl the fillings together. Only a few swirls as you don't want the two fillings to just mix together.
Bake the cheesecake for 50-60 minutes, or until the top looks set, and a toothpick inserted in the middle comes out mostly clean (it should have a few crumbs).
Cool the cheesecake completely in the pan set on a wire rack. Transfer the cheesecake to the refrigerator to cool for at least 4 hours, or overnight.
When ready to serve, lift the cheesecake from the pan using the parchment overhand. Slice and top with Whipped Coconut Cream and a drizzle of Maple Syrup Caramel Sauce.