Add vegan cream cheese, vegan sour cream, organic sugar, cornstarch, lemon juice and vanilla to a medium sized mixing bowl and whip with beaters until completely smooth.
Add 1 heaping cup of cheesecake filling to the base of an extra large (10 inch) graham cracker crust. Spread out evenly.
Now add canned pumpkin puree, brown sugar, almond milk, pumpkin pie spice, cinnamon, and salt to remainder of the white cheesecake filling in your original mixing bowl.
Beat everything together until smooth. Then dollop pumpkin filling gently over the first white layer of cheesecake and spread out until smooth. Leave mounded slightly higher in the center to avoid cracking once baked.
Bake at 350 degrees in center of the oven for 60 minutes or until center seems mostly set (a toothpick will not come out completely clean from the center, but will firm later in the refrigerator). Allow to cool at room temperature for at least an hour before placing in the refrigerator. The cheesecake will tend to rise while baking and then fall a bit as it cools - this is completely normal!
Chill in the refrigerator for at least 4 hours or overnight to set completely! Serve cold with vegan whipped cream on top.