Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan, creating an even layer. Bake the crust for 10 minutes, or until lightly golden.

In a large mixing bowl, beat the cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar, mixing until fully incorporated. One by one, blend in the room temperature eggs, ensuring each is well mixed before adding the next. Finally, stir in the vanilla extract.

Divide the creamy cheese mixture into two equal portions. In one half, gently fold in the pumpkin puree and pumpkin pie spice until fully blended.

Spoon alternating layers of the cheese and pumpkin mixtures into the prepared crust. Use a knife or skewer to gently swirl the mixtures together.

Place your springform pan in the preheated oven and bake at 325°F (160°C) for 55 to 60 minutes. The edges should be set and slightly puffed, while the center will still have a slight jiggle.

Once baked, remove the cheesecake from the oven and allow it to cool at room temperature for at least an hour. Then transfer it to the refrigerator and chill for a minimum of 4 hours, preferably overnight.