Filling for pumpkin cheesecake

Here she be: pumpkin swirl cheesecake.

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This recipe is an amalgamation of my Mom's recently found swirl cheesecake and Alton brown's vanilla cheesecake, with multiple revisions by me. Here are some extra tips to keep in mind while preparing.
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If you're thinking: why so many eggs?
Well, I'll tell you: cheesecake is a beautiful cake without flour, therefore defining it as a custard.
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Be sure to cream the cream cheese and sugar until there are absolutely NO chunks. This is important so your cake will be smooth.
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I add the spices to the pumpkin the night before to meld the flavors = yum!
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The sweetened condensed milk seems to be a chore, but it adds a thick sweet smoothness that is truly necessary.
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DO NOT OPEN the oven while baking, this is extremely important!
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Be sure to cool the cake completely before slicing. When slicing, use a long sharp knife and slice all the way to the bottom. Before cutting the next slice, dip the knife into hot water and wipe the blade. This will prevent cheesecakey crumbs from gathering on the top of each slice and uglying up the presentation ;)

Good luck and enjoy this wonder cake!