TOPPING:

3/4 c. brown sugar, firmly packed
6 tbsp. butter, chilled
1 1/2 c. pecans, chopped

CHEESECAKE:

1 1/2 c. graham cracker crumbs
6 tbsp. butter, melted
3 (8 oz.) pkgs. cream cheese, room temperature
3/4 c. brown sugar, firmly packed
5 lg. eggs
1 lb. can solid pack pumpkin
1/2 c. whipping cream
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves

FOR TOPPING: Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture and set aside.

FOR CHEESECAKE: Blend graham cracker crumbs, 1/4 cup sugar and the butter in medium bowl. Press crumb mixture in bottom and up sides of 9 inch springform pan. Chill. Preheat oven to 325 degrees. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining 3/4 cup sugar and brown sugar. Add eggs, one at a time, beat until fluffy. Blend in pumpkin, cream and spices. Pour into crust. Bake about 1 1/2 hours until center no longer moves when pan is shaken. Sprinkle topping over cheesecake. Bake 15 minutes more. Cool. Cover and chill overnight. Serve with whipped topping.