Preheat the oven to 325°F. Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press into a greased 9-inch springform pan and bake for 10 minutes. Let cool.

In a large bowl, beat cream cheese until smooth. Gradually add sugar and vanilla, mixing until combined. Add eggs one at a time, mixing on low speed.

In a separate bowl, mix pumpkin puree with cinnamon, nutmeg, ginger, and salt until well blended.

Scoop half of the cream cheese mixture into the springform pan, then add half of the pumpkin mixture. Swirl together gently. Repeat with remaining mixtures.

Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.