In a medium bowl, add in pumpkin puree, cinnamon, ginger and flour. Mix until combined. Set aside.
In a large mixing bowl add in cream cheese and sugars. Using a handheld or stand mixer (with the paddle attachment), beat them on medium for 2 minutes. Scrape the sides. Add in sour cream and vanilla extract and mix until combined. Then add in eggs one at a time mixing until just combined. Do not over mix the batter.
Take 1 cup of the cheesecake batter and add it to the pumpkin mix. Gently fold it in with a spatula.
Place the pan on a sheet of aluminum foil and cover the sides. Use another sheet on the other direction if necessary. Bring enough water to a boil to fill a large high rimmed baking pan/sheet for 1 inch (this is for water bath)
Alternate spoonful of pumpkin and cream cheesecake filling until you have added all the batter. Using a knife, gently swirls the two batters together to create the swirl effect.
Place the pan on the larger baking pan. To the large pan, add enough hot water that you have 1-inch water. You can also add the water after placing the pan in the oven if it's easier.
Carefully place the pans in the oven and bake for 40-45 minutes. The cheesecake should be set on the edges, but slightly jiggly in the middle when you gently tap it.
Let it cool down on a cooling rack completely. Then cover with plastic wrap and refrigerate for at least 4 hours. You can also refrigerate it overnight.
When ready to serve, use a sharp knife and cut the cheesecake into squares. Clean the knife after each cut, to create perfect slices. Drizzle some salted caramel on top or add a dollop of whipped cream.