Preheat oven to 350F. Line a 9x13-inch baking pan with parchment or foil and spray with nonstick spray.

To prepare the crust, grind cinnamon graham crackers into fine crumbs using a food processor. Mix crumbs with melted butter until combined. Press the mixture evenly into the bottom of the prepared pan.

In a large bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, flour, and salt. Set aside.

In another large bowl, beat softened cream cheese and sugar until smooth and creamy. Mix in sour cream and vanilla. Add eggs one at a time, mixing just until incorporated.

Remove 1.5 cups of the cream cheese mixture and fold into the pumpkin mixture to create a marbled effect. Drop spoonfuls alternately into the crust and swirl with a toothpick to create a marble pattern.

Bake for about 40 minutes or until edges are set and a toothpick inserted in the center comes out clean.

Allow the cheesecake to cool in the pan on a wire rack for 1 hour. Then refrigerate for at least 2 hours or overnight before slicing.

Slice and serve chilled. Optionally, top with whipped cream or caramel sauce.