Stephanie's Pumpkin Cheesecake

Directions

In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and ½ inch up the sides of a buttered 9 inch springform pan.

Chill crust 1 hour.

In a bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar.

In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar.

Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture.

Beat until smooth.

Pour the filling into the crust and bake in the middle of a preheated 350℉ (180℃) F oven for 50 to 55 minutes, or until the center is just set.

Let cool in the pan on a rack for 5 minutes.