2 c. graham cracker crumbs
1 c. pecans, finely chopped
1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. (1 stick) melted butter

FILLING:

3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 c. firmly packed light brown sugar
6 eggs
1 can (1 lb.) solid pack pumpkin
1 tsp. orange extract
1 tsp. rum extract
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg

TOPPING:

1 1/2 c. dairy sour cream
1/3 c. firmly packed light brown sugar
1 tsp. rum extract
1/8 tsp. ground nutmeg
1/3 c. coarsely chopped pecans

Preheat oven to moderate 350 degrees.

Prepare Crust: Combine crumbs, pecans, sugar, cinnamon, ginger, nutmeg and butter in a large bowl. Spoon into 10 inch springform pan; pat firmly across bottom and half-way up sides of pan. Place pan on baking sheet.

Prepare Filling: Beat cream cheese and sugar in large bowl until smooth. Beat in eggs, pumpkin, orange and rum extracts, cinnamon, ginger and nutmeg until smooth. Scrape into prepared pan.

Bake in preheated moderate oven (350 degrees) for 60 minutes or until set in center. Cool on rack for 20 minutes. Increase temperature to 450 degrees.

Meanwhile Prepare Topping: Stir together sour cream, brown sugar, rum extract and nutmeg in small bowl until blended. Spread evenly on cooled cheesecake. Sprinkle on pecans.

Bake in preheated very hot oven (450 degrees) for 10 minutes. Cool on a rack to room temperature. Refrigerate at least 8 hours or overnight. Serve chilled.