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1
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
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2
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.
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3
Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
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4
Put oven rack in middle position and Preheat oven to 350F.
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5
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
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6
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
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7
Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
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8
Reduce speed to medium, then add pumpkin mixture and beat until smooth.
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9
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
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10
Bake until center is just set, 50 to 60 minutes.
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11
Transfer to rack and cool 5 minutes.
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12
(Leave oven on.)
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13
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
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14
Cool cheesecake completely in pan on rack, about 3 hours.
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15
Chill, covered, until cold, at least 4 hours.
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16
Remove side of pan and bring to room temperature before serving.
