Bourbon Pumpkin Cheesecake

Recipe courtesy of Krissi105

For crust:
3/4 cup graham cracker crumbs (from five 4 3/4- by 2
1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling:
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping:
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:
Invert bottom of a 9-inch spring form pan (to create flat
bottom, which will make it easier to remove cake from pan),
then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl
until combined well. Press crumb mixture evenly onto bottom
and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350
deg. F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla,
and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon,
nutmeg, ginger, and salt in large bowl. Add cream cheese
and beat with an electric mixer at high speed until creamy
and smooth, about 3 minutes. Reduce speed to medium, then
add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put spring form
pan in a shallow baking pan (in case spring form leaks).
Bake until center is just set, 50 to 60 minutes. Transfer
to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in
a bowl, then spread on top of cheesecake and bake 5
minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side
of pan and bring to room temperature before serving.

Cooks' note:
Baked cheesecake can be chilled, covered, up to 2 days.

Makes 12 to 14 servings.