• Preheat the oven to 350 °F. Line the bottom of a 9"x3" cake pan or springform pan with a parchment paper round. (see note) If you're using a spring form pan wrap the outside of the pan with a piece of aluminum foil to cover the bottom and sides.

To make the Crust

• Combine 5 oz graham cracker crumbs, 2 oz pecans, 2 oz granulated sugar and ½ teaspoon ground cinnamon in food processor. Pulse to grind the pecans and combine the ingredients. With the processor running, pour 3 oz butter (melted) over the crumbs and process until combine. Dump the crumbs into the cake pan and press to an even layer. Bake the crust for 10 minutes until fragrant and lightly browned. Reduce the oven temperature to 325 °F.

Make the cheesecake batter

• Combine the softened 16 oz cream cheese and 6 oz granulated sugar in a mixing bowl. Mix on medium speed to combine the ingredients, scraping the bowl and beaters often to avoid lumps.
• Once the mix is smooth, add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves, ¼ teaspoon ground nutmeg and mix to combine.
• With the mixer running on low speed add 8 oz sour cream, 8 oz canned pumpkin puree and ½ teaspoon vanilla extract. Scrape the bowl. Whisk together 3 large eggs and add them in two stages, scraping well after each addition. Mix just until the eggs are combined, do not over mix.
• Pour the batter into the cake pan. Set the pan into a sheet pan or roasting pan. Set the pan into the middle rack of the oven and pour water to come at least ½ way up the side of the cake pan.
• Bake until the cake softly jiggles as a mass when the pan is shaken, about 45-50 minutes.
• Remove from the oven and cool for 10 minutes. Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools). Refrigerate several hours or overnight.
• If you used a springform pan run a knife around the sides of the cake and release the sides of the pan. If you used a regular cake pan, set the cold cake pan into a bowl of very hot water for 20-30 seconds to release the sides. Run a warm knife around the sides of the cake. Place a plate or cardboard cake circle covered with plastic wrap on top of the cake pan. Immediately flip the cake over and remove the pan and the parchment circle. You can also use a blow torch to warm the outside of the pan instead of a bowl of hot water. Flip the cake over onto a serving plate.