Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter, press into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool.

Beat softened cream cheese until smooth, add sugar gradually, incorporate eggs one at a time, and stir in vanilla extract.

Set aside 1.5 cups of batter, fold pumpkin puree and spices into the larger portion until well blended.

Pour alternating spoonfuls of both batters into the crust. Swirl with a knife to create a marbled effect.

Bake for 50-60 minutes until edges are set and center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour, then chill in the fridge for at least 4 hours before serving.