• Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Crust

• Place the flour, sugar and cinnamon in a medium bowl and stir.
• Add the melted butter and stir with a spoon until combined.
• Spread the mixture into the oven-proof dish. You can use your hand or the back of a spoon to spread it evenly. You can lightly flour the spoon to avoid it sticking to the flour-butter mixture.
• Bake the crust for 15 minutes or until it slightly changes color. Remove from the oven and let it cool for 10 minutes. Lower the heat to 325°F(165°C).

Cheesecake Filling

• Start to prepare the filling while the crust is in the oven. You can use a whisk or a handheld mixer or a stand mixer with the paddle attachment. Beat cream cheese and sugar in a medium-large mixing bowl until it looks creamy. If you are using a whisk, you should be aware that the mixture stays in the middle of the whisk first but as you continue to whisk, the mixture starts to become creamy. You should gently tap the whisk to the side of the bowl so the cream cheese mixture drops into the bowl. If you are using a handheld mixer or a stand mixer beat at medium speed until it is creamy. Use medium speed on other steps too. Don't overbeat.
• Add the cornstarch and stir until just combined.
• Add the vanilla and yogurt, beat until just combined.
• Add the eggs one at a time and beat until just combined.
• Place 1 and ¼ cups (300 grams) of the cheesecake filling into another bowl. Add the pumpkin puree on top. Mix the cinnamon, nutmeg and ginger before adding them to the mixture so they can evenly combine. Stir the mixture with a spatula.

Assemble

• Pour some of the plain mixture with intervals and then place the pumpkin mixture into the empty spaces.  Add the second layer by placing the opposite mixtures on top. Keep some batter in the bowls as you may need to add on top while making the swirls.
• Make swirls with a knife. This is how I make it in this recipe: I make a letter “Z” starting from the left upper side to the right upper side. Then I go from bottom left to top and top to down, like making continues “M”. And then I go from one side to other side. You don’t have to do this step like I do as there is no right or wrong way of doing swirls.
• Bake for almost 25 minutes or until the center of the cheesecake is slightly jiggly. Check the oven after 20 minutes to avoid overbaking. After 25 minutes if the middle is too liquid, it means you should bake longer.
• When the cheesecake is baked, keep it in the turned-off oven for 25 minutes and open the door a little to avoid a sudden temperature change. Keep in mind that if you already overbaked the cheesecake and the middle is not jiggly, then if you keep it in the turned-off oven, it will continue to bake a little which can create cracks too. So it is important to turn off the oven when the middle is slightly jiggly.
• Let the cheesecake cool at room temperature completely and then keep it in the fridge for at least 6 hours to set before slicing.