IMPORTANT--see post for cheesecake baking instructions!!!

Preheat oven to 325 degrees F. Boil a large pot of water.

Grease the bottom and sides of a 10-inch springform pan. Cut a circle of parchment to fit the bottom of the pan. Wrap the pan in a double layer of heavy-duty foil.

Mix the crust ingredients and press them into the bottom and 1-inch up the sides of the prepared pan.

Beat the cream cheese pumpkin,cream, pie spice and sugars until just incorporated. Blend in the eggs on low speed.

Pour on top of the crust. Place pan in roasting pan and add boiling water for waterbath (see post)

Bake for 1 hour.

In a small bowl, mix the softened butter and brown sugar well. Blend in the pecans.

When the cake has baked 1 hour, carefully distribute the topping on the top of the cake. Don’t worry if you have bare spots; the topping will melt to cover the cake.

Bake an additional 40 minutes. Shut off the oven and let the cake sit in the oven for 1 hour.

Remove cake from oven and cool 10-20 minutes on a rack. Run a knife around the edges to loosen the cake from the side of the pan.

Cool completely then cover with foil and refrigerate overnight.