Let’s embark on this flavorful journey, step by step, as if we’re baking together in my Devon kitchen.

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes and let it cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla extract and mix until incorporated.
4. Add eggs, one at a time, beating well after each addition. Set aside 1 cup of this mixture for the pumpkin swirl.
5. In another bowl, mix pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Stir in the reserved 1 cup of cream cheese mixture until well combined.
6. Pour the plain cream cheese mixture over the cooled crust. Drop spoonfuls of the pumpkin mixture on top and swirl with a knife to create a marbled effect.
7. Bake in the preheated oven for 55-60 minutes, or until the center is set and a slight jiggle remains. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour.
8. Remove from the oven and run a knife around the edge of the pan to prevent cracking. Let it cool completely before refrigerating for at least 4 hours or overnight.