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1
For Crust: Preheat oven to 350u00b0F Finely grind ground cookies, pecans and sugar in processor.
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2
Add melted butter and blend until combined.
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3
Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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4
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
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5
Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
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6
Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
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7
Add eggs 1 at a time, beating just until combined.
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8
Pour filling into crust (filling will almost fill pan).
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9
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
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10
Transfer cheesecake to rack and cool 10 minutes.
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11
Run small sharp knife around cake pan sides to loosen cheesecake.
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12
Cool.
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13
Cover tightly and refrigerate overnight.
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14
Bring remaining 3/4 cup cream cheese mixture to room temperature.
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15
Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
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16
Press down firmly on edges of cheesecake to even thickness.
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17
Pour cream cheese mixture over cheesecake, spreading evenly.
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18
Spoon caramel sauce in lines over cream cheese mixture.
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19
Using tip of knife, swirl caramel sauce into cream cheese mixture.
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20
(Can be prepared 1 day ahead. Cover and refrigerate.).
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21
Release pan sides from cheesecake.
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22
Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
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23
Pipe decorative border around cheesecake and serve.
