Preheat the oven to 325°F (160°C). Gather a 9-inch springform pan.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press mixture into the bottom of the springform pan.

Bake the crust for 8-10 minutes until fragrant and slightly golden. Let it cool completely.

Beat room-temperature cream cheese until smooth. Gradually add granulated sugar and vanilla extract.

Incorporate eggs one at a time, then gently fold in sour cream until smooth.

In a separate bowl, mix pumpkin puree, nutmeg, ginger, flour, and brown sugar until smooth.

Spoon one cup of the plain cheesecake batter into the pumpkin mixture and fold gently. Pour remaining batter into the cooled crust, drop spoonfuls of pumpkin mixture on top, and swirl with a knife.

Set the springform pan in a baking sheet filled with hot water halfway up the sides. Bake for 55-65 minutes until edges are set but center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for another hour. Gradual cooling helps prevent cracks.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Release the springform pan and transfer the cheesecake to a serving plate. Top with whipped cream, caramel, and crushed nuts as desired.