Pecan Pumpkin Cheese Cake

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Crust
3/4 cups Graham Cracker Crumbs
1/4 cup sugar
1/4 cup Melted butter
1/4 cup Light Brown Sugar
1/2 cup finely chopped pecan

Topping
2 C Sour Cream
2 Tbsp. sugar
1 Tbsp. Bourbon

Filling
1 1/2 C solid pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 cup light brown sugar
2 Tbsp. heavy cream

1 Tbsp. cornstarch
1 Tbsp. bourbon
3 (8 oz) packages of cream cheese
1/2 cup sugar
1/2 tsp. salt
3 Eggs
1 tsp. vanilla

Grease a 9 inch springform pan. Combine ingredients and press into pan and up about 1/2 inch on sides. In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt and brown sugar. In another bowl fit with electric beaters, cream together the cream cheese and sugar. Beat in cream, cornstarch, vanilla, and bourbon. Combine pumpkin into cream cheese mixture.Pour into crust and bake at 350 degrees for 50 to 55 min. Remove from oven and let stand 5 min.

Topping
Combine all ingredients and spread over top. Bake for 5 minutes. Remove from oven, cool and then chill thoroughly. Decorate top with pecan halves.

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