1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup of sugar and vanilla extract, mixing well.
4. Add the eggs, one at a time, beating on low speed until just blended. Overmixing can lead to cracks in your cheesecake!
5. Reserve 1 1/2 cups of the cream cheese mixture. To the remaining mixture, add pumpkin puree, cinnamon, nutmeg, cloves, and allspice. Stir until well combined.
6. Pour the pumpkin mixture over the crust. Drop large spoonfuls of the reserved plain cream cheese mixture on top. Use a knife to gently swirl the two mixtures together for a marbled effect.
7. Bake in preheated oven for 50-60 minutes, or until the center is set. My mum always said a little jiggle is perfect — like a good dance partner!
8. Remove from oven and cool on a wire rack. Refrigerate for at least 4 hours, or overnight for best results.

There’s a magic in the waiting, letting the flavors meld together in the cool embrace of the fridge, and in the anticipation of that first slice.