Pumpkin Cheesecake with Bourbon Sour Cream Topping

         Crust:
  3/4 c  Graham cracker crumbs
  1/2 c  Pecans; finely chopped
  1/4 c  Light brown sugar; firmly packed
  1/4 c  Granulated sugar
  1/4 c  Unsalted butter; melted and cooled
         Filling:
1 1/2 c  Solid pack pumpkin
    3 lg Eggs
1 1/2 ts Cinnamon
  1/2 ts Nutmeg; freshly grated
  1/2 ts Ground ginger
  1/2 ts Salt
  1/2 c  Light brown sugar; firmly packed
   24 oz Cream cheese (3 pkg); cut into bits and softened
  1/2 c  Granulated sugar
    2 tb Heavy cream
    1 tb Corn starch
    1 ts Vanilla
    1 tb Bourbon liqueur or bourbon (optional)
         Topping:
    2 c  Sour cream
    2 tb Granulated sugar
    1 tb Bourbon liqueur or bourbon; or to taste
   16    Pecan halves; for garnish

Make The Crust:

In a bowl combine the cracker crumbs, the pecans, and the sugars,
stir in the butter, and press the mixture into the bottom and 1/2" 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, eggs, cinnamon, nutmeg, ginger,
salt, and brown sugar. In a large bowl with an electric mixer cream
together the cream cheese and the granulated sugar, beat in the
cream, the corn starch, vanilla, bourbon liqueur, and pumpkin
mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of
a preheated 350°F oven for 50 to 55 minutes, or until the center is
just set, and let it cool in the pan on a rack for 5 minutes.

Make The Topping:

in a bowl whisk together the sour cream, the sugar, and the bourbon
liqueur.

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
pan and garnish the top of the cheesecake with the pecans.