Preheat your oven to 325°F (160°C) and gather your ingredients.

Combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted unsalted butter.

Press the crumb mixture into the bottom of the springform pan and bake for 8-10 minutes until lightly golden.

Beat softened cream cheese until creamy. Gradually add granulated sugar and vanilla extract, mixing well.

Add eggs one at a time, mixing after each addition. Blend in sour cream until smooth.

In a separate bowl, whisk together pumpkin puree, ground nutmeg, ground ginger, flour, and brown sugar.

Spoon 1 cup of cream cheese filling into pumpkin mixture; gently mix. Pour remaining cream cheese filling into crust, then dollop pumpkin mixture on top and swirl.

Place the springform pan in a baking sheet and pour hot water into the sheet until halfway up the sides.

Bake for 55-65 minutes until the center is set but jiggles slightly. Let cool in the oven for 1 hour.

Cool the cheesecake to room temperature, then refrigerate for at least 4 hours.

Top with whipped cream, caramel drizzle, and crushed nuts before serving.