Process the ginger snap cookies in a food processor into fine crumbs. Add in the melted butter and pulse a few times to combine. Transfer to lined pan and pat it down to cover the pan. Bake for 5 minutes.
While the base is baking, cream the cream cheese with the sugar for 2-3 minutes. Add in the eggs, one a time, scraping the sides before adding the next. Add the vanilla and beat till the mixture is lump free.
Pour the mixture into the baked pumpkin snap crust and smooth it to be an even layer. Drop dollops of the maple pumpkin butter into the batter and swirl with a knife or toothpick.
Bake in the preheated oven for 30 minutes or until the center only slightly jiggles. Remove and let cool on wire rack for 20 minutes. Then place in the refrigerator for 3 hours to set. Once set remove from pan and cut 9 squares.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/10/05/pumpkin-maple-butter-swirled-cheesecake-bars/