Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter together in a medium bowl, until well combined.

Line a 9-inch springform pan with parchment paper to make it easier to pop the cheesecake out of the pan.

Dump the crumb mixture into the pan, and use your hands to pack it down, and bring it slightly up the sides of the pan.

Preheat your grill to 275 degrees.

In a mixing bowl or stand mixer, beat the cream cheese and 1 cup of sugar until smooth and fluffy.

Add the vanilla, salt, flour, and sour cream. Mix until well combined.

Add in the eggs and beat until fully mixed, making sure not to over mix.

Pour the cheesecake batter over the graham cracker crust.

Add spoonfuls of pumpkin on top of the batter, then use a butter knife to make swirls slightly into the cheesecake mixture.

Place a heat-proof pan or aluminum pan of water on the grill, then set the cheesecake pan on top of that..

Close the grill and cook the cheesecake for 2 hours.

Remove the cheesecake from the grill. Run a butter knife along the edges, so loosen the cheesecake from the pan. This helps to prevent cracking as the cheesecake sets.

Allow the cheesecake cool to room temperature on the counter. Then refrigerate and chill for at least 6 hours or overnight before slicing and serving.