Preheat your oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pour in the melted butter and mix until the crumbs are thoroughly moistened.

Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the fillings.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl.

Gradually add 3/4 cup granulated sugar, beating until just combined and smooth, about 1 minute. Add the sour cream and vanilla extract, mixing until incorporated.

Add the eggs one at a time, mixing on low speed only until just combined after each addition. Do not overmix once the eggs are added, as this can introduce too much air and cause cracks. Scrape down the bowl as needed.

In a separate medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and 1/4 teaspoon salt until well combined.

Whisk in the large egg and heavy cream until the pumpkin mixture is smooth.

Pour the plain cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.

Carefully spoon dollops of the pumpkin pie layer over the cheesecake filling. Using a knife or a skewer, gently swirl the pumpkin layer into the cheesecake, creating a marbled effect. Be careful not to disturb the crust.

Place the foil-wrapped springform pan into the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Once baked, turn off the oven and prop the oven door open slightly (about 3-4 inches) with a wooden spoon. Let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling helps prevent cracks.

Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.

Once cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set fully.

Before serving, run a thin knife around the edge of the pan before releasing the springform sides. Serve plain, or with a dollop of whipped cream and a sprinkle of cinnamon.