Crust:

1 3/4 c. crushed graham cracker crumbs
1/4 c. finely ground pecans
1/2 tsp. ground cinnamon
1/2 c. unsalted butter, melted
Pumpkin seeds
Powdered sugar
1/4 c. caramel sauce

Preheat oven to 375°F. In a bowl combine the cracker crumbs, pecans, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch spring form pan.

Bake about 8 minutes; remove from oven and set aside.

Filling:

3 pkg. (8-oz. each) cream cheese, softened
1 1/2 c. granulated sugar
2 tbsp. cornstarch
1 tsp. vanilla
2 eggs
2 egg yolks
1/4 c. heavy cream
1 can (14-oz.) pumpkin

Prepare crust; set aside. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add the eggs and egg yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin. It will appear broken but will bake beautifully. Pour the mixture into the crust-lined pan and place on a shallow baking pan in oven.

Bake at 375°F for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen the sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Decorate with sugared pumpkin seeds and serve with caramel sauce.