Preheat oven to 350 degrees Fahrenheit. Line the bottom of an 11x7-inch baking dish with parchment paper that hangs over the edges.

Crush gingersnap cookies in a food processor until fine crumbs. Add sugar and melted butter. Pulse until crumbs are coated in butter. Pour crumbs into the prepared dish and press flat into an even layer.

Bake crust for 10 minutes. Transfer pan to a wire rack to cool completely.

Reduce oven temperature to 325 degrees Fahrenheit.

In a large bowl, beat the cream cheese and sugar until fluffy and smooth with an electric hand mixer. Add flour, salt, and vanilla; beat until combined. Add eggs, one at a time, mixing until just combined. Set aside.

In a separate bowl, whisk together the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Add 1 cup of the cream cheese mixture to the pumpkin mixture and stir together until fully incorporated.

Pour the white cheesecake mixture over the cooled crust. Dollop spoonfuls of the pumpkin mixture evenly over the white layer. Use a wooden skewer or toothpick to swirl the two mixtures into a marbled pattern.

Bake at 325˚F for 45-50 minutes until cheesecake is set. Transfer to a wire rack and let cool completely at room temperature.

REFRIGERATE until chilled, about 2-3 hours. Use parchment paper to lift the cheesecake out of the pan. Cut into bars and serve.