3/4 cup melted Butter
2 1/2 Graham Cracker Crumbs
2 3/4 cups Sugar
1 tsp. plus 1/8 tsp. Kosher Salt
2 lbs. Cream Cheese, room temperature
1/4 cup Sour Cream
1 15 ounce can Pumpkin Purée
6 Large Eggs, room temperature
1 Tbsp. Vanilla Extract
2 1/2 tsp. Ground Cinnamon
1 tsp. Ground Ginger
1/4 tsp. Ground Cloves
2 cups Sweetened Whipped Cream
1 cup toasted chopped Pecans
Preheat oven to 350º. Brush a 10 inch springform pan with some of the melted butter. Combine butter, graham cracker crumbs, 1/4 cup sugar, and 1/4 tsp. salt. Press mixture into bottom and sides of springform pan, packing it tightly and evenly. Place on center rack of oven and bake until golden brown, about 15 minutes.
Cool on rack, then wrap outside of springform pan with heavy duty foil. Place pan in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat cream cheese with a mixer until smooth. Add remaining 2 1/2 cups sugar and beat until light, scraping down sides of bowl and beaters as needed.
Gently place roasting pan in oven and pour boiling water into roasting pan until it comes up to about halfway up side of springform pan.
Bake at 350º until cheesecake sets, about 1 hour and 20 minutes. Turn off oven and open door briefly to release some heat. Leave cheesecake in overnight for an additional 1 hour. Careful remove pan from roasting pan, remove foil, and cook on a rack. Cover and refrigerate for at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Unlock and remove springform ring. Serve with whipped cream, caramel sauce, and chopped pecans.