Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden and fragrant. Set aside to cool.

In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add granulated sugar and vanilla extract, mixing well. Incorporate the eggs one at a time, mixing just enough to combine. Finally, fold in the sour cream.

In a separate bowl, whisk together the pumpkin puree, brown sugar, flour, and spices until smooth. Fold a few spoonfuls of the cheesecake batter into the pumpkin mixture.

Pour the plain cheesecake batter into the cooled crust. Drop dollops of the pumpkin mixture on top, then swirl with a knife.

Place your cheesecake pan inside a larger baking dish filled with hot water. Bake for 55-65 minutes until edges are set but center jiggles slightly. Watch carefully.

Turn off the oven, crack the door, and let the cheesecake cool for about 1 hour. Transfer to the fridge, covering lightly, and chill for at least 4 hours or overnight.