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

FOR THE FILLING:

1 1/2 c. solid pack pumpkin
3 lg. eggs
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. firmly packed light brown sugar
3 (8 oz.) pkg. cream cheese, cut into bits & softened
1/2 c. granulated sugar
2 tbsp. heavy cream
1 tbsp. cornstarch
1 tsp. vanilla
1 tbsp. bourbon liqueur or bourbon if desired

FOR THE TOPPING:

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

Make the Crust: In a bowl, combine the cracker crumbs, pecans and sugar. Stir in the butter and press the mixture into the bottom and 1/2 inch up the side of a buttered 9 inch springform pan. Chill the crust for 1 hour.

Make the Filling: In a bowl, whisk together the pumpkins, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. In a large bowl with an electric mixer, cream together the cream cheese and the granulated cheese. Beat in the cream, cornstarch, vanilla, bourbon liqueur and the pumpkin mixture until smooth. Pour the filling into the crust. Bake the cheesecake in the middle of a preheated 350 degree oven for 50-55 minutes or until the cake is just set. Let it cool in the pan on a rack for 5 minutes.

Make the Topping: In a bowl, whisk together the sour cream, sugar and bourbon liqueur. Spread this mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and then chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with pecans.