Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan securely in two layers of heavy-duty aluminum foil.

In a medium bowl, mix graham cracker crumbs, melted butter, sugar, cinnamon, and salt until wet sand forms.

Press mixture firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then remove and cool completely.

In a stand mixer fitted with the paddle attachment on medium-low speed, beat room-temperature cream cheese, sugar, and flour for 2 minutes until perfectly smooth and lump-free.

Add sour cream and vanilla extract; mix until combined. Add eggs one at a time, mixing on lowest speed just until blended after each addition (do not overmix or incorporate air).

Measure out 1 cup of the cheesecake batter into a separate bowl. Whisk in the pumpkin puree, dark brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth.

Pour the plain vanilla cheesecake batter into the cooled crust, reserving about 1/2 cup.

Drop spoonfuls of the spiced pumpkin batter and remaining vanilla batter randomly across the top.

Use a thin wooden skewer or butter knife to gently swirl the batters in figure-eight patterns to create a stunning marbled effect.

Place springform pan in a large roasting pan. Pour 1 inch of boiling water into the roasting pan to create a gentle steam water bath.

Bake at 325°F (165°C) for 65 to 70 minutes until edges are set but center has a slight, gentle jiggle.

Turn off oven, prop door open with a wooden spoon, and let cheesecake rest inside for 1 hour.

Transfer to a wire cooling rack and run a thin paring knife around the edges to release from pan. Cool completely to room temperature (about 2 hours).

Cover loosely and chill in refrigerator for at least 6 hours (or overnight) before releasing springform ring and slicing with a warm knife.