Now, let’s dive into the creation process. Each step is a nod to my mum’s meticulous way of baking — a method that promised perfection every time.

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaking.
2. In a bowl, combine the gingersnap crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy, about 3-4 minutes.
5. Add the vanilla extract, followed by the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Divide the cream cheese mixture into two separate bowls. To one, add the pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
7. Pour half of the plain cream cheese mixture over the cooled crust. Dollop half of the pumpkin mixture in spoonfuls over the top, then swirl gently with a knife.
8. Repeat with the remaining cream cheese and pumpkin mixtures, creating a beautiful swirl pattern.
9. Place the springform pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan.
10. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and let the cheesecake cool inside with the door ajar for an hour. This helps prevent cracking.
12. Refrigerate the cheesecake for at least 4 hours or overnight before serving.