Preheat oven to 325°F (165°C). Line an 8x8-inch or 9x9-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.

In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon until the mixture resembles wet sand. Press firmly into an even, compact layer across the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.

In a large mixing bowl with an electric hand mixer on medium-low speed, beat the softened cream cheese and sugar for 2 minutes until completely smooth and lump-free.

Beat in the eggs one at a time, followed by pure vanilla extract and sour cream, mixing on low speed just until incorporated. Do not overbeat.

Reserve 1/2 cup of the plain cheesecake batter. To the remaining batter in the bowl, gently fold in the pumpkin puree, cinnamon, nutmeg, ginger, and cloves until uniform and golden orange.

Pour the spiced pumpkin batter over the pre-baked graham crust. Drop spoonfuls of the reserved plain vanilla batter on top. Use a wooden skewer or butter knife to gently swirl the batters together in figure-eight motions to create a marbled pattern.

Bake at 325°F for 35 to 40 minutes until the edges are gently set and puffed, but the center still has a slight, delicate jiggle.

Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool gradually inside the oven for 20 minutes to prevent surface cracking.

Transfer to the counter until room temperature, then refrigerate for at least 4 hours (or overnight) until completely chilled and firm.

Use the parchment overhang to lift the slab onto a cutting board. Slice into 16 neat squares, wiping your knife with a warm damp cloth between cuts. Drizzle with salted caramel, sprinkle with toasted pecans, and serve.