Pumpkin Cheesecake

Crust:

• 3/4 Cup graham cracker crumbs
• 1/2 Cup finely chopped pecans
• 1/4 Cup packed light brown sugar
• 1/4 Cup sugar
• 1/2 stick butter melted and cooled

Combine all ingredients and bake at 350 F for 10 minutes.Cool for 25 minutes leaving the oven on

Filling:

• 3 eggs
• 1-1/2 Cup canned pumpkin
• 1-1/2 t cinnamon
•   1/2 t nutmeg
• 1/2 t ginger
• 1/2 t salt
• 3-8 oz Pkgs. Cream cheese
• 1/2 Cup light brown sugar
• 1/2 Cup sugar
• 1 T cornstarch premixed with 2 T cream, 1 t vanilla and 1 T bourbon (whiskey or dark rum as substitute)

Mix the eggs and the sugar well for 3 minutes in the food processor and add the rest.
Pour filling in the cooled pan and bake for 50-55 minutes

Topping:

• 2 Cups sour cream 
• 2 T sugar
• 1 T Bourbon (rum or vanilla)
• pecan halves for decoration

Cool the cheesecake 5 minutes before spreading the topping on top.Bake for another 5 minutes to set.
Chill overnight