Pumpkin Cheesecake with Pecan Praline Topping CRUST 10 whole cinnamon graham crackers (or plain) 2/3 cup pecan pieces 2 tablespoons brown sugar 6 tablespoons soft butter Preheat the oven to 400°. Butter the bottom and sides of a 9-inch spring form pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until also finely ground. Add soft butter and pulse until everything comes together. Press the crumbs into the bottom of the prepared pan. Bake crust for about 8-9 minutes, until a light brown begins to show at edges. Let the crust cool FILLING 1 pound Cream Cheese, at room temperature 3/4 cup Sugar 1/2 cup Brown sugar, lightly packed 2 teaspoons Cinnamon 1 teaspoon Ginger 1/2 teaspoon Ground cloves 1/2 teaspoon Nutmeg, freshly grated if possible 15 ounces Pumpkin puree, unsweetened 5 large Eggs 2 teaspoons vanilla 1 teaspoon lemon juice 1/2 cup Heavy Cream, whipped Pre-heat oven to 325 degrees Beat softened cream cheese until smooth. Add sugars and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Add vanilla and lemon juice, mix well. Fold in whipped cream until totally blended. Pour batter into crust. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 1 hour 15 minutes. After one hour, check cheesecake frequently. Bake until slightly colored, firm to the touch or test by inserting knife which comes out clean. Allow cheesecake to cool on a wire rack for about 45 minutes. Refrigerate over night if possible, but at least 5 hours. PECAN PRALINE TOPPING 1 1/2 sticks unsalted butter 3/4 cup brown sugar 1/2 cup heavy cream 2 cups pecans (8 ounces) In a heavy saucepan, combine the butter and brown sugar and cook over moderate heat, stirring constantly until butter is melted. Stir in the heavy cream and bring to a boil. Simmer until mixture begins to thicken, 3-4 minutes. Allow to cool slightly. Add chopped pecans and stir. To serve, remove sides of spring form and slice cheesecake. Top with Pecan Praline topping. Topping can be served cold or slightly warm,.