• Turn your oven on to 350 degrees F, and place rack in center of oven.
• Wrap a spring form pan with foil.
• Crush or process graham crackers. Melt butter and add it into that, along with cinnamon and ¼ cup of brown sugar. Spray your pan with oil and dump the crumbs in and press them down.
• Bake for 8-10 minutes.
• Turn oven back to 300 degrees.
• Fill roasting pan with ½ inch of water and place into oven.
• Using a mixer, beat the cream cheese until it's smooth.
• Scrape down sides, add the cup of white sugar, sour cream, pumpkin puree, vanilla, and spices. Mix well, scraping down as needed.
• Add the eggs, one by one, making sure they're thoroughly mixed in but don't overbeat the mixture.
• Pour onto crust and gently place cheesecake into the roasting pan in the oven.
• Set timer for 1 hour.
• Ever so slightly jiggle the cheesecake, if it's still jiggly all over, put the timer on for another 20 minutes. This depends on the oven, some run warmer than others.
• When u can tell the outer few inches are setting and the center is still loose, turn oven off.
• Leave under oven for 1 hour.
• Gently take it out and place on counter, undisturbed for another hour or 2.
• Place in refrigerator for 8 hours or overnight.
• Run a knife around the edge before removing it from springform pan.

Pecan Caramel Topping

• Add the butter and brown sugar to a saucepan and cook over medium heat.
• Once it's boiling, let it cook for 3-5 minutes until the bubbles are nice and thick. Turn off heat.
• Add cinnamon, salt, cream and roasted pecans.
• Mix and cool.

Assemble cheesecake