Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until evenly coated. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes until golden. Allow to cool.

In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar and vanilla, mixing well. Add eggs one at a time on low speed, then mix in sour cream until smooth.

In a separate bowl, whisk together pumpkin puree, ground nutmeg, ground ginger, all-purpose flour, and brown sugar until smooth. Fold 1 cup of cheesecake batter into the pumpkin mixture to combine.

Pour the plain cheesecake batter into the cooled crust. Spoon dollops of the pumpkin mixture on top and gently swirl them together without fully blending.

Place the springform pan in a larger pan and fill the outer pan with hot water halfway up the sides of the cheesecake pan. Bake for 55-65 minutes until edges are set and center jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.

Remove the cheesecake from the springform pan, garnish with whipped cream and optional toppings. Slice and serve.