Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter in a mixing bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in granulated sugar and vanilla extract, mixing well. Incorporate the eggs one at a time, then stir in sour cream until fully combined.

In a separate bowl, combine the pumpkin puree, ground nutmeg, ground ginger, all-purpose flour, and brown sugar. Mix until smooth.

Take one cup of the cheesecake filling and gently stir it into the pumpkin mixture until just blended.

Pour the plain cheesecake batter into the cooled crust. Drop spoonfuls of the pumpkin mixture on top and swirl gently with a knife.

Prepare a water bath by placing the springform pan in a larger baking dish. Fill with hot water until halfway up the pan. Bake for 55-65 minutes, until edges are set but the center is slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to rest for 1 hour. Then chill in the fridge for at least 4 hours, preferably overnight.

Remove the cheesecake from the springform pan and garnish as desired. Slice and enjoy.