Creamy Pumpkin Swirl Cheesecake: Silky

Instructions:

1. Combine gingersnap crumbs, melted butter, cinnamon, and brown sugar in a bowl until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan using the base of a measuring cup.
3. Bake the crust at 325°F (160°C) for 10 minutes, then set aside to cool completely.
4. Beat the room-temperature cream cheese and granulated sugar on medium-low speed until smooth and lump-free.
5. Fold in the sour cream, vanilla extract, and salt until combined.
6. Add eggs one at a time, mixing on the lowest speed only until just combined; stop immediately when yellow streaks disappear.
7. In a separate small bowl, whip together the pumpkin puree, 2 oz of cream cheese, maple syrup, pumpkin pie spice, and ground ginger until a thick, smooth paste forms.
8. Pour the vanilla base over the cooled crust.
9. Drop dollops of the pumpkin mixture onto the top of the vanilla base and use a knife or skewer to swirl the two layers together.
10. Bake in a water bath at 325°F (160°C) for 60 minutes or until the edges are set but the center still has a slight jiggle.
11. Allow the cheesecake to cool to room temperature, then refrigerate for 6 hours before serving.