Preheat your oven to 325°F (163°C). Prepare a 9×9 inch baking pan by lining it with parchment paper.

In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and the melted butter. Mix until well-coated and resembling wet sand. Press this mixture firmly into the bottom of the prepared baking pan and bake for 10 minutes. Set aside to cool.

In a large bowl, use an electric mixer to beat the softened cream cheese with ¾ cup of granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition, then blend in the vanilla extract.

In a separate bowl, combine the pumpkin puree, ¼ cup of sugar, egg yolk, ground cinnamon, ground nutmeg, and ground ginger. Mix until smooth.

Pour the cheesecake filling over the cooled graham cracker crust, spreading it out evenly. Drop spoonfuls of the pumpkin mixture onto the cheesecake filling and swirl gently with a knife.

Bake for about 45 minutes, or until the center is set and does not wobble. Allow to cool in the pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight, before cutting into squares.