1. Chill nine inch springform pan, butter thoroughly, set aside in refrigerator.

2. To make crust, combine graham cracker crumbs, chopped pecans, brown sugar, and sugar.

3. Stir in butter and press into the bottom a 1/2 inch up the sides of the springform pan.

4. Chill 1 hour.

5. Preheat oven to 350 degrees.

6. To make filling, whisk together pumpkin, cinnamon, nutmeg, ginger, salt, brown sugar, and eggs. Set aside.

7. Using an electric mixer set on medium speed, beat cream cheese until mostly smooth.

8. Add sugar, cream, cornstarch, and vanilla, and beat in.

9. Beat in pumpkin mixture until smooth.

10. Fill large bowl or pan with hot water, put pan on lower rack of oven.

11. Pour filling into crust and bake for 50-55 minutes on the middle rack in the center of the oven, until center is just set. The middle few inches may wiggle slightly when done, this is okay. Do not let the edge of the cake grow more than light brown.

12. Remove from oven (do not turn off), run thin spatula or knife carefully around edge of pan, and let cool on wire rack for five minutes.

13. To make topping, whisk together sour cream, sugar, and vanilla.

14. Spread evenly over top of cheesecake and then bake at 350 degrees for 5 minutes.

15. Remove from oven and let cheesecake cool in the pan on a wire rack for 1-2 hours.

16. Cover and chill overnight. Carefully remove rim of pan.

17. To candy pecan garnishes, preheat oven to 275 degrees. Line a cookie sheet with foil and butter.

18. Beat egg white until very foamy, whisk in brown sugar and vanilla. Mix in pecans, pour out onto cookie sheet.

19. Bake for 10-15 minutes, until browned. Allow to cool. Store in refrigerator.

20. Garnish chilled cheesecake with candied pecan halves. Enjoy!