TOPPING:

3/4 c. firmly packed brown sugar
6 tbsp. (3/4 stick) butter, chilled
1 1/2 c. chopped pecans (5 1/2 oz.)

CHEESECAKE:

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

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

FOR CHEESECAKE: Blend crumbs, 1/4 cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9" x 2 1/2" 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, 1 at a time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour into crust. Bake until center no longer moves when pan is shaken, about 1 1/2 hours.

Sprinkle topping over cheesecake. Bake 15 minutes. Transfer to rack to cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.)