Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even crust. Bake for 8-10 minutes until golden brown.

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in sugar and vanilla extract, mixing until well combined. Incorporate the eggs, one at a time, beating just until blended. Finally, fold in sour cream.

In a separate bowl, mix together pumpkin puree, spices, flour, and brown sugar until smooth. Fold one cup of the cheesecake batter into the pumpkin mixture to create the swirl.

Pour the plain cheesecake filling over the pre-baked crust, smoothing it out evenly. Dollop spoonfuls of the pumpkin mixture on top and gently swirl them together.

Place the springform pan into a larger baking dish filled with hot water and bake for 55-65 minutes. The center should be slightly jiggly when done.

Turn off the oven and let the cheesecake cool inside with the door cracked for about 1 hour. Then move to the refrigerator and chill for at least 4 hours, preferably overnight.