Pumpkin Cheesecake with Sour Cream Topping

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.