Pumpkin Cheesecake with Bourbon Sour Cream Topping
Crust: Combine cracker crumbs, pecans, sugar. Stir in butter. Press mixture in bottom of 9" springform pan, 1/2" up the side. Chill for one hour.
Filling: Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt, brown sugar. In large bowl of electric mixer, cream together cream cheese, granulated sugar. Beat in cream, cornstarch, vanilla, bourbon, and pumpkin mixture. Beat until smooth.
Pour filling into crust. Bake in 350 F oven for 50-55 minutes, until center is just set. Let cool in pan on rack for 5 minutes.
Topping: Whisk together sour cream, sugar, and bourbon. Spread topping over top of cheesecake and bake for 5 minutes more. Let cheesecake cool in pan on rack. Chill covered, overnight. Remove side of pan and garnish top with pecans.