Heat the oven to 325F and wrap the outside of a 9-inch springform pan in foil. Stir the graham crumbs, sugar, cinnamon, and melted butter together until it looks like wet sand.

Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8 to 10 minutes, then set aside.

Beat the softened cream cheese and sugar until smooth and creamy. Mix in the sour cream and vanilla.

Add the eggs one at a time, beating just until combined so you don't whip in extra air.

Scoop out about 1 cup of the plain batter and set aside. Stir the pumpkin, brown sugar, pumpkin pie spice, and cinnamon into the batter left in the bowl.

Pour the pumpkin batter over the crust and smooth the top. Drop spoonfuls of the reserved plain batter across the surface, then drag a knife through in a few loose figure-eights to marble the top.

Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door, and let it cool inside for an hour.

Chill in the fridge at least 4 hours, or overnight, before releasing the springform and slicing.