For the crust

1. Prep pan. Preheat oven to 350 degrees F. Line the bottom of a 11-by-7-inch baking dish with parchment paper.
2. Make crust. Process graham crackers in a food processor to fine crumbs, about 15 seconds. Add sugar and butter and pulse until combined, about 5 pulses. Sprinkle mixture into prepared pan and press into an even layer on bottom of pan.
3. Bake Crust. Bake crust until set, about 10 minutes. Transfer pan to wire rack to cool completely.

For the filling

1. Prep oven. Reduce oven temperature to 325 degrees F.
2. Cheesecake filling. With an electric mixer on medium speed, beat cream cheese and sugar until fluffy and smooth, about 3 minutes. Add flour, salt, and vanilla; beat until combined. Add eggs, 1 at a time, beating after each addition until just combined. Set aside.
3. Pumpkin filling. In another bowl, stir together pumpkin puree, cinnamon, nutmeg, and ginger. Add 3/4 cups of the cream cheese mixture to the pumpkin mixture and stir together until fully incorporated.
4. Assemble. To assemble the cheesecake, spread 1 cup of the cream cheese mixture into a thin layer on top of the baked crust. Drop 1/4-cup dollops of the pumpkin mixture and the cream cheese mixture in the pan, alternating the two to create a checkerboard pattern. With a wooden skewer or toothpick, swirl the pumpkin filling and the cream cheese filling to create a marbling pattern.
5. Bake. Bake until cheesecake is set, 45-50 minutes. Transfer pan to a wire rack and let cool completely. Refrigerate until chilled, 2-3 hours. Using parchment paper overhang, lift cheesecake out of pan. Cut into bars and serve.