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1
Position a rack in the middle of the oven and preheat to 350 degrees.
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2
Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
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3
Press mixture into bottom and up sides of pan , packing it tightly and evenly.
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4
Bake until golden brown, 15 to 20 minutes.
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5
Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
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6
Bring a medium pot of water to boil.
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7
Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
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8
Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
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9
Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
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10
Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
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11
Turn off oven and open door briefly to let out some heat.
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12
Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
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13
Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
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14
Bring cheesecake to room temperature 30 minutes before serving.
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15
Unlock and remove springform ring.
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16
To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.
