Preheat the Oven: Preheat your oven to 325°F (163°C).
Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Stir in the melted butter until the mixture is fully moistened.
Press the Crust: Press the mixture into the bottom of a 9-inch springform pan to form a compact, even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese, beating until combined.
Add Eggs: Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well combined.
Add Sour Cream: Add the sour cream and beat until the mixture is smooth and creamy.
Divide the Batter: Divide the cheesecake batter into two bowls, with about 2/3 of the batter in one and 1/3 in the other.
Prepare the Pumpkin Filling:
Make the Pumpkin Mixture: In the smaller bowl, stir in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth.
Layer the Cheesecake: Spoon large dollops of the pumpkin mixture over the plain cheesecake batter in the pan. Using a butter knife or skewer, gently swirl the pumpkin into the cheesecake to create a marbled effect.
Bake the Cheesecake:
Bake: Place the cheesecake in the preheated oven and bake for 55-60 minutes or until the center is set and slightly jiggles when you gently shake the pan.
Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Chill: After the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.