Preheat the oven to 350°F. Grease a 9x13-inch baking dish or line it with parchment paper.

In a medium bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Press into the bottom of the prepared baking dish.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing until combined.

Add the eggs one at a time, mixing on low speed until just incorporated.

In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Add to the cream cheese mixture and blend until smooth.

Fold in the sour cream until fully incorporated.

Pour the pumpkin cheesecake filling over the crust and spread evenly.

Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly.

Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.

Cut into bars and serve chilled or at room temperature.