For the crust

• Cup of honey graham cracker crumbs
• 1/2 Cup pecan meal
• Cup firmly packed light brown sugar
• Cup granulated sugar
• 1/2 Stick (1/4 cup) unsalted butter, melted & cooled

For the filling

• 1 1/2 Cups solid pack pumpkin
• 3 Large eggs
• 1 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/2 tsp. Ginger
• 1/2 tsp. Salt
• 1/2 Cup firmly packed light brown sugar
• Three 8 oz. Packages of cream cheese, cut into bits & softened
• 1/2 Cup granulated sugar
• 2 Tbl. Heavy cream
• 1 Tbl. Cornstarch
• 1 tsp. Vanilla
• 1 Tbl. Bourbon, or Brandy

For the topping

• 2 Cups sour cream
• 2 Tbl. Granulated sugar
• 1 Tbl. Bourbon, or Brandy, or to taste
• 16 Pecan halves for garnish

Preparations Make the crust: In a bowl combine the graham cracker crumbs, pecan meal & the sugars, stir in the butter, and press the mixture into the bottom & 1/2 inch up the side of a buttered 9" springform pan. Chill the crust for 1 hour.

Make the filling: In a bowl whisk together the pumpkin, the eggs, the cinnamon, the nutmeg, the ginger, the salt and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese & the granulated sugar, beat in the cream, the cornstarch, the vanilla & if desired, the bourbon/or brandy, slowly add the pumpkin mixture & beat the filling until it is smooth.

Spread the sour cream 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 chill it, covered, overnight. Remove the side of the springform pan, and garnish the top of the cheesecake with the pecans.