Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

Combine crushed gingersnap cookies with melted butter until resembling wet sand. Press into the bottom of the pan, bake for 10 minutes, and cool completely.

Beat cream cheese until smooth and creamy. Gradually add sugar until fully incorporated.

Add eggs one at a time, mixing well after each, then stir in vanilla extract, flour, and salt.

In a separate bowl, whisk together pumpkin puree, cinnamon, ginger, nutmeg, and cloves until mixed.

Gently fold one-third of the cream cheese mixture into the pumpkin batter.

Layer half of the cream cheese batter over the crust, spoon the pumpkin mixture on top, followed by the remaining cream cheese batter.

Using a knife, gently swirl the batters together to create marbling effects.

Bake for 55-65 minutes, until the edges are set. The center should jiggle slightly.

Turn off the oven and crack the door open to cool for one hour in the oven.

Transfer to the refrigerator to chill for at least 4 hours or overnight.