Preheat the oven to 400°F.

In a large bowl, stir together the flour and salt. Cut in the lard until the mixture is crumbly and the lard is in pieces about the size of peas.

Add 6 tablespoons of cold water and gently bring the mixture together to form a dough. If needed, add a little more water, 1 tablespoon at a time, until the dough holds together.

Lightly flour your counter and roll out the pie dough. Transfer it to a 9 inch deep dish pie plate and flute the edges. Place the prepared crust in the refrigerator.

To make the cheesecake filling, beat the softened cream cheese and granulated sugar until light and fluffy. Add the vanilla extract and egg, then beat until smooth and well combined.

Pour the cheesecake filling into the prepared pie crust and spread it evenly over the bottom. Place the pie in the freezer for about 15 minutes.

To make the pumpkin filling, whisk together the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Add the eggs and heavy cream and whisk until smooth.

Gently spoon the pumpkin filling over the chilled cheesecake layer, taking care not to mix the two layers.

Bake at 400°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 45 to 50 minutes. If the crust edges begin to get too dark, loosely cover them with aluminum foil.

The center should have a slight jiggle when gently moved but should no longer look liquid. If needed, bake for another 5 minutes until the filling is cooked through.

Remove the pie from the oven and cool on a wire rack for 1 to 2 hours. Refrigerate for at least 4 hours before serving.

For the optional whipped cream, beat the cold heavy whipping cream in a chilled bowl until soft peaks form. Add the powdered sugar and beat until stiff peaks form. Add the vanilla extract and beat just until combined. Spoon or pipe over the pie just before serving