Source: "Gourmet" magazine - November 1990

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
1/4 cup unsalted butter, melted and cooled

In a bowl combine the cracker crumbs, pecans, brown sugar and sugar. Stir in the butter. Press the mixture into the bottom and 1/2 inch up side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Preheat oven to 350 degrees F.

Filling
1 1/2 cups canned pumpkin
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
24 ounces cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur or bourbon (optional)

In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. In a large bowl with an electric mixer beat together the cream cheese and the granulated sugar until fluffy, then beat in the cream, cornstarch, vanilla extract, bourbon liqueur and the pumpkin mixture until smooth.

Pour the filling into the chilled crust. Bake the cheesecake in the middle of the oven for 50 to 55 minutes, or until the center is just set. Let it cool in the pan on a rack for 5 minutes.

Topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves (for garnish)

In a bowl whisk together the 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.