• Prepare an 8-inch springform pan with parchment paper, and preheat an oven to 170c (340f).

Make the cheesecake batter

• Into a large mixing bowl, add the cream cheese, sugar, vanilla extract, and sour cream and mix with an electric hand mixer until creamy and smooth.
• Whisk the eggs in a small mixing bowl, and add them to the batter. Mix until well combined.
• Sift the cornstarch and mix it until a homogeneous mixture forms. Do not overmix. Set aside while you make the pumpkin cake batter.

Make the pumpkin cake batter

• Into a large mixing bowl add the pumpkin puree, eggs, ginger, nutmeg, cinnamon, oil, salt, vanilla extract, sugar, and brown sugar, and mix with a whisk until well combined.
• Add the flour, baking soda, and baking powder, and mix with a whisk until just combined and there are no lumps of flour visible.
• Pour half of the cheesecake batter into your prepared springform pan spreading evenly across bottom surface then layer on half of pumpkin cake batter over top.
• Repeat with the rest of the batters. Carefully create swirls using a butter knife or a toothpick. Avoid over-swirling to maintain the visibility of those beautiful layers.
• Bake the cheesecake in a 170c (340f) preheated oven for 50-60 minutes until the edges of the cheesecake are set, but the middle is a bit jiggly.
• Open the oven door halfway, and allow the cheesecake to cool to room temperature for 1-2 hours.
• After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to chill and set completely for at least 5 hours.

Make the whipped cream topping

• In a cold large mixing bowl add the cold heavy whipping cream, powdered sugar, and vanilla extract.
• Whip with an electric hand mixer or in a stand mixer for about 2-3 minutes or until stiff peaks form. Top the chilled cheesecake with the whipped cream, and spread it with an offset spatula.
• Drizzle salted caramel sauce on top and serve.