Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted unsalted butter. Mix until well incorporated. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8–10 minutes until lightly golden, then remove from the oven and let it cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the remaining sugar and vanilla extract, mixing well. Incorporate the eggs one at a time, mixing on low speed just until combined. Fold in the sour cream until velvety and well blended, setting the filling aside.

In a separate bowl, whisk together the pumpkin puree, ground nutmeg, ground ginger, all-purpose flour, and brown sugar until fully combined. This pumpkin mix will add delightful autumn spice.

Carefully pour the cheesecake filling into the cooled crust, spreading it evenly. Take spoonfuls of the pumpkin mixture and dollop them on top of the cheesecake layer. Use a knife or toothpick to gently swirl the two mixtures together.

Set the springform pan onto a baking sheet and fill it with hot water until halfway up the sides of the pan. Bake for 55–65 minutes until the center is almost set but still has a slight jiggle. Remove from the oven when done.

Once baked, turn off the oven and crack the oven door open slightly. Allow the cheesecake to rest in the warm oven for 1 hour, then transfer it to the refrigerator and chill for at least 4 hours or overnight.

When ready to serve, gently run a knife around the edge of the springform pan to loosen the cheesecake. Release the sides and remove the pan. Slice and garnish each piece with whipped cream, caramel, or crushed pecans or walnuts.