Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon. Stir in 6 tablespoons of melted unsalted butter. Press into a 9-inch springform pan and bake for 8–10 minutes until golden brown. Set aside to cool.

Beat 3 packages of softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Incorporate 3 large eggs, one at a time, then fold in ¾ cup of sour cream.

In a separate bowl, mix 1 cup of pumpkin puree with ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, 1 tablespoon of all-purpose flour, and 2 tablespoons of brown sugar until smooth.

Gently fold 1 cup of cheesecake batter into the pumpkin mixture. Pour the remaining cheesecake batter into the crust and dollop the pumpkin mixture on top. Swirl gently with a knife.

Place the springform pan in a large baking sheet. Pour hot water into the baking sheet until halfway up the sides of the pan.

Bake for 55–65 minutes, until edges are set but center jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake rest for one hour, then refrigerate for at least 4 hours, preferably overnight.

Remove from the springform pan, garnish with whipped cream, caramel drizzle, or crushed nuts, and serve.