1 1/2 c. graham cracker crumbs
1/4 c. sugar
3/4 stick (6 tbsp.) unsalted sweet butter, melted

1 1/2 lbs. cream cheese, softened
3/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
5 lg. eggs
2 c. pumpkin puree
1 1/2 tsp. cinnamon
1/2 tsp. grated nutmeg
1/4 c. heavy cream

2 c. sour cream
1 tbsp. sugar
1 tsp. vanilla

1/2 c. pecan halves, toasted lightly

SHELL: Combine the graham cracker crumbs, the sugar, the butter until mixture resembles meal. Press mixture onto bottom and 1" up the sides of a buttered 9" springform pan, 3" deep and chill shell for 1 hour.

FILLING: In large bowl with an electric mixer beat the cheese until it is smooth, beat in granulated sugar and the light brown sugar, a little at a time. Beat mixture until it is fluffy. Beat in the eggs, one at a time, beating well after each addition. Add pumpkin puree, cinnamon, nutmeg and the cream and beat the filling until it is combined well. Pour filling into pan and bake in the middle of a preheated 325 degree oven for 1 hour and 45 minutes. Let cool in pan on a rack for 5 minutes.

Spread sour cream mixture over cheese cake and bake it for another 5 minutes more. Let cool in pan on a rack and chill it covered, overnight. Remove sides of the pan, transfer the cheese cake to a serving plate and garnish with pecans.