In a medium mixing bowl, COMBINE cracker crumbs, pecans, sugars; STIR in butter.
PRESS the mixture into the bottom and 1/2-inch up the side of a buttered springform pan (either nine or ten-inch).
CHILL for one hour.
In a medium mixing bowl, WHISK together pumpkin, egg, cinnamon, nutmeg, ginger, salt, and brown sugar.
In a large mixing bowl, use an electric mixer to CREAM together cream cheese and granulated sugar.
CONTINUE to beat cream cheese while ADDING cream, cornstarch, vanilla, bourbon and the pumpkin mixture; BEAT until smooth and fully mixed.
PREHEAT oven to 350 F.
POUR filling into crust; BAKE until center is just set, about 50-55 minutes.
REMOVE from oven and COOL in the pan on a rack for five minutes.
In a medium mixing bowl, WHISK together sour cream, sugar and bourbon.
SPREAD sour cream mixture over top of cheesecake; BAKE for additional five minutes.
COOL in the pan on a rack; CHILL, covered, overnight.
Remove side of pan, garnish top of cheesecake with pecan halves, slice and serve.
May substitute neufchatel cream cheese and 1/3 less fat sour cream for a reduced calorie version.
Per Serving (excluding unknown items): 947 Calories; 69g Fat (64.8% calories from fat); 14g Protein; 71g Carbohydrate; 3g Dietary Fiber; 234mg Cholesterol; 665mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 13 Fat; 3 Other Carbohydrates.