Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture looks crumbly and holds together when pressed.
Press this mixture evenly into an ungreased 9x5-inch baking pan to form the crust. Bake at 350°F (175°C) for 10 minutes until slightly golden.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes, and then add sugar, mixing until well combined.
Stir in sour cream, pumpkin puree, ground cinnamon, ground cloves, and salt, mixing until the filling is smooth and uniformly colored.
Add eggs one at a time, mixing gently after each addition, until fully incorporated and the mixture is silky and thick.
Transfer half of the filling into the prepared crust, smoothing the top with a spatula.
Drop spoonfuls of remaining filling randomly over the first layer, then swirl gently with a skewer or toothpick to create a marbled pattern of orange and white.
Bake at 350°F (175°C) for 40-50 minutes, until the edges are set and the center slightly jiggles when gently shaken.
Remove from the oven and let cool completely in the pan on a wire rack, then chill in the refrigerator for at least 4 hours or overnight for clean slicing.
Use a sharp knife to lift the chilled bars out of the pan and slice into squares.
Serve chilled, enjoying the blend of creamy filling, crunchy crust, and beautiful swirled design.
