Pumpkin Cheesecake with Bourbon Sour Cream Topping

Crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

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 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Filling:
1 1/2 C. solid pack pumpkin
3 large 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
24 oz. cream cheese, cut into bits and softened
1/2 C. granulated sugar
2 T. heavy cream
1 T. cornstarch
1 tsp. vanilla extract
1 T. bourbon liqueur or bourbon if desired

In a bowl whisk together pumpkin, egg, cinnamon, nutmeg, ginger, salt and brown sugar.

In a large bowl with an electric mixer cream together cream cheese and granulated sugar. Beat in cream, cornstarch, vanilla extract, bourbon liqueur and pumpkin mixture; beat until 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. Let cheesecake cool in the pan on a rack for 5 minutes.

Topping:
2 C. sour cream
2 T. granulated sugar
1 T. bourbon liqueur or bourbon, or to taste
16 pecan halves (for garnish)

In a bowl whisk together sour cream, sugar and 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.