Pumpkin Cheesecake

INGREDIENTS

• 1/4 lb. gingersnaps (about 20 small cookies)
• 1/3 cup pecan halves
• 1/4 cup firmly packed light brown sugar
• 4 Tbs. (1/2 stick) unsalted butter, melted
• 3/4 cup firmly packed light brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 lb. cream cheese, at room temperature
• 3 eggs
• 1 cup pumpkin puree
• 1/2 cup pecan halves
• 1 Tbs. unsalted butter
• 2 Tbs. granulated sugar