Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and ground cinnamon. Melt the unsalted butter and mix it with the crumb mixture. Press into the 9-inch springform pan and bake for 8-10 minutes until golden. Cool completely.

Beat softened cream cheese on medium speed until smooth. Add granulated sugar and vanilla extract, blending until incorporated. Add eggs one at a time mixing on low. Stir in sour cream until just combined.

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

Pour plain cheesecake batter into the cooled crust, spread evenly. Drop spoonfuls of the pumpkin mixture on top and gently swirl using a knife or toothpick.

Prepare a water bath. Place the springform pan on a baking sheet and fill with hot water halfway up the sides. Bake at 325°F (160°C) for 55-65 minutes until edges are set and center slightly wobbles.

Turn off the oven, crack the door, and let the cheesecake rest for an hour in the oven. Transfer to the fridge and chill for at least four hours or overnight.