CRUST:

3/4 c. graham cracker crumbs
1/2 c. pecans, finely chopped
1/4 c. brown sugar, packed
1/4 c. granulated sugar
1/2 stick (1/4 c.) butter, melted

FILLING:

1 1/2 c. solid pack pumpkin
3 lg. eggs
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1/2 c. brown sugar
3 (8 oz.) pkgs. cream cheese, cut into cubes
1/2 c. granulated sugar
2 tbsp. heavy cream
1 tbsp. cornstarch
1 tsp. vanilla
1 tbsp. bourbon

TOPPING:

2 c. sour cream
1 tbsp. bourbon
2 tbsp. granulated sugar
16 pecan halves for garnish

CRUST: Combine crumbs, pecans, and sugar. Stir in melted butter. Press into bottom and 1/2 way up sides of 9 inch springform pan. Chill 1 hour.

FILLING: Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt, brown sugar. In large bowl cream together cream cheese, granulated sugar, beat in cream, cornstarch, vanilla, bourbon, and pumpkin mix. Beat until smooth. Pour into crust. Bake at 350 degrees for 50 to 55 minutes until center is just set. Cool 5 minutes. Make topping of sour cream, sugar, and bourbon. Spread over top of cake, bake 5 minutes more. Garnish with pecan halves around edge of cake. Chill overnight. 16 servings.