Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter and set it aside.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture is well combined and looks like wet sand.
3. Press the Crust into the Pan: Press the graham cracker mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon to pack it down tightly.
4. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, or until it’s golden and fragrant. Remove it from the oven and let it cool completely while you prepare the cheesecake filling.

Prepare the Cheesecake Filling

1. Blend the Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until it’s smooth and creamy, about 2 minutes.
2. Add Sugar: Add the granulated sugar to the cream cheese and continue to beat until it’s fully incorporated.
3. Add the Eggs: Add the eggs one at a time, mixing well after each addition. Make sure the mixture is smooth and free of lumps.
4. Add Sour Cream and Flour: Add the sour cream and flour, beating until fully combined. Stir in the vanilla extract until smooth.

Make the Pumpkin Swirl

1. Mix the Pumpkin Filling: In a small bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, and ground ginger. Add the egg yolk and mix until everything is smooth and fully combined.

Assemble the Cheesecake

1. Layer the Cheesecake: Pour half of the cheesecake filling into the prepared crust. Smooth it out with a spatula to make an even layer.
2. Add the Pumpkin Swirl: Spoon dollops of the pumpkin mixture over the cheesecake filling. Use a knife or skewer to swirl the pumpkin filling into the cheesecake, creating a marbled effect. Be creative and swirl as much or as little as you like!
3. Top with Remaining Cheesecake Filling: Carefully pour the remaining cheesecake filling on top of the pumpkin swirl and smooth it out. If desired, add a few more spoonfuls of pumpkin mixture and swirl again for a more defined pumpkin pattern.
4. Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is set but slightly jiggly. If the edges begin to brown too much, tent the cheesecake with foil to prevent over-baking.
5. Cool the Cheesecake: Allow the cheesecake to cool at room temperature for 1 hour before transferring it to the fridge. Chill for at least 2 hours, or overnight if you can wait that long!

Serve and Enjoy

Once chilled, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice it up, serve with a dollop of whipped cream if you like, and enjoy!