Pumpkin Swirl Cheesecake for 16 Slices

Instructions:

1. Preheat oven to 325°F (160°C). Combine gingersnap crumbs, melted butter, brown sugar, and salt in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then remove and let cool slightly.
3. Beat the softened cream cheese and sugar on medium-high until smooth and airy.
4. Lower the speed and mix in the Greek yogurt and vanilla extract until just combined.
5. Add eggs one at a time, beating on low speed only until the yellow disappears.
6. In a separate small bowl, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and ground cinnamon.
7. Pour the cheesecake batter into the prepared crust. Drop dollops of the pumpkin mixture on top and use a skewer or toothpick to swirl the mixtures together.
8. Wrap the outside of the springform pan with heavy-duty aluminum foil to waterproof it. Place in a baking sheet and fill the sheet with hot water to create a water bath (bain-marie).
9. Bake for 1 hour and 40 minutes or until the edges are set but the center still has a slight jiggle.
10. Cool gradually in the oven with the door cracked, then refrigerate for at least 6 hours before slicing.