Preheat oven to 350°F and line a 9×13 pan with foil.
Pulse graham crackers into fine crumbs, combine with 3/4 cup sugar and melted butter, then press into the pan.
Bake crust for 10-15 minutes and let cool.
In a large bowl, beat room temperature cream cheese and 1 cup sugar until smooth.
Add sour cream and beat until combined, then add eggs one by one on low speed.
Remove 1/3 of the batter and mix with pumpkin puree, spices, and flour.
Pour plain cheesecake batter over the cooled crust, then dollop the pumpkin mixture on top.
Use a knife to gently swirl the mixtures to create a marbled pattern.
Bake for 40-45 minutes until the centers are set but slightly jiggly.
Cool completely at room temperature, then chill in the refrigerator for at least 4 hours before slicing.