Preheat oven to 350⁰F (175⁰C).
Prepare a 9” x 9” pan.
To make Crust
In a large bowl, stir together first six ingredients. Pour melted butter over top and stir until moistened. Press firmly and evenly in baking pan. Bake for 10 minutes.
To make Cheesecake
Beat together cream cheese and sour cream. Add 1/2 cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced ginger; set aside. To remaining batter, add pumpkin puree, remaining 3 tbsp. of sugar and spices, beat to combine. Drop spoonfuls of cheesecake batter onto the prepared crust, alternating between the plain and pumpkin batters. Gently swirl with a knife to create a marbled effect. Bake for approximately 30 minutes, or until set (edges will puff a bit and centre will jiggle only slightly, springing back when gently touched). Cool on a wire rack, then transfer to refrigerator.
Chill at least 2 hours before serving.