Method
1-Preheat your oven to 350°F (175°C): Preheat your oven to 350°F (175°C). Prepare the springform pan by lightly greasing the sides.
2-In a medium bowl, combine graham cracker: In a medium bowl, combine graham cracker crumbs, melted butter, and cinnamon. Stir until the mixture is evenly moistened. Press the crust mixture firmly into the bottom of the springform pan in an even layer. Set aside.
3-In a large mixing bowl, beat the: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
4-Gradually add the granulated sugar and brown: Gradually add the granulated sugar and brown sugar, beating until fully incorporated and smooth.
5-Add the eggs one at a time,: Add the eggs one at a time, mixing well after each addition.
6-Mix in vanilla extract: Mix in vanilla extract.
7-In a separate small bowl, combine pumpkin: In a separate small bowl, combine pumpkin puree with cinnamon, nutmeg, allspice, and optional maple syrup. Stir to blend the spices evenly.
8-Pour about two-thirds of the plain cheesecake: Pour about two-thirds of the plain cheesecake batter into another bowl. Gently fold the spiced pumpkin mixture into that portion to create the pumpkin cheesecake batter.
9-Spoon the plain batter evenly into the: Spoon the plain batter evenly into the prepared crust. Dollop spoonfuls of the pumpkin batter on top in different spots. Using a spoon or skewer, swirl the two batters together gently to create a marbled effect. Avoid over-mixing.
10-Bake in the preheated oven for 55-60: Bake in the preheated oven for 55-60 minutes. The center will still have a slight jiggle but the edges should be set.
11-While the cheesecake bakes, whisk together sour: While the cheesecake bakes, whisk together sour cream, sugar, and vanilla to prepare the topping.
12-Remove the cheesecake from the oven and: Remove the cheesecake from the oven and gently spread the sour cream mixture over the top. Return to the oven and bake for an additional 10 minutes.
13-Turn off the oven and leave the: Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually (this helps prevent cracks).
14-Remove from the oven, run a knife: Remove from the oven, run a knife around the edge of the pan to loosen the sides, then let cool completely on a wire rack.
15-Once cooled, refrigerate for at least 4: Once cooled, refrigerate for at least 4 hours or overnight for best flavor and texture before serving.