Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan with 2-3 layers of heavy-duty aluminum foil and lightly grease the bottom.

In a medium bowl, mix graham cracker crumbs, granulated sugar, and salt. Add melted butter and stir until fully combined. Press evenly into the pan bottom and bake 8-10 minutes. Let cool.

Whisk pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, cloves, and egg yolk in a small bowl until smooth. Set aside.

Beat softened cream cheese in a large bowl on medium speed until smooth, 2-3 minutes. Add granulated sugar gradually, mixing until just combined. Avoid overmixing.

Add eggs one at a time on low speed, mixing gently after each addition. Stir in sour cream, vanilla extract, and salt until smooth.

Pour two-thirds cheesecake batter over crust. Drop spoonfuls of pumpkin mixture randomly. Pour remaining batter over and swirl with knife in S-shaped motions.

Place wrapped pan in larger roasting pan. Pour hot water halfway up pan sides to create water bath.

Bake 60-75 minutes until edges are set but center jiggles slightly. Internal temperature ~150°F (65°C).

Turn off oven, prop door open, and cool cheesecake in oven 1 hour. Remove from water bath and foil, then cool on wire rack 1-2 hours.

Cover loosely and refrigerate at least 6 hours or overnight before serving. Run knife around edge to loosen before removing springform.