Lightly grease bottom of a 9 inch spring form pan; outside of the pan wrap with a double layer of heavy duty foil to prevent seepage.
Combine the graham cracker crumbs, sugar and melted butter until thoroughly mixed.
Pour into prepared spring form pan and evenly pat in the pan covering the bottom and sides.
Bake for 15 minutes until set; remove from oven and set aside to cool.
In a large mixing bowl beat the cream cheese, sugar, sour cream, cornstarch and lemon juice until very smooth (about 5-6 minutes).
Add the eggs one at a time, making sure to clean down the sides after each addition.
Scrape the Rodelle Vanilla Bean removing all seeds and add them to the mixture. Add heavy cream and mix until just combined to avoid whipping the cream.
Pour ½ of the batter into the prepared pan.
With remaining mixture, divide into two bowls.
In one bowl, add the canned pumpkin to your cheesecake batter and mix well.
In the other bowl, mix in the Rodelle cocoa.
Carefully, pour the pumpkin mixture over the top of the cheesecake batter in the pan. Dot in the cocoa cheesecake mixture until you have nothing left.
Take a knife and swirl the mixtures together.
Set the pan in a larger pan and surround it with 1 inch of water.
Bake for 2 - 2 ½ hours or until center is almost set.
Turn off the oven without opening the door and let cake cool for 1 hour.
Remove to a wire rack and cool to room temperature.
Cover with plastic wrap and refrigerate overnight before serving.
