1. Combine cookies, pecans and sugar in food processor and grind until fine.
2. Add melted butter and blend until combined
3. Wrap pan with aluminum foil.
4. Press mixture into the bottom of a springform pan
5 DO NOT USE ALL OF CRUST MIXTURE. Save about 1⅓ cup.
6. Set aside
7 Freeze while making cheesecake filling.
1. Cream cheese and sugar until mixture is smooth and free of any lumps, scraping bowl down as necessary. 15 minutes on speed 2.
2. Transfer ¾ cup of the mixture to a small bowl and set aside. This will be icing for the topping.
3. Combine pumpkin and 5 Tbsp of the heavy cream and spices and add to the mixture, beat until just combined.
4. Add eggs one at a time, mix until just combined.
5. Pour filling into crust.
6. Bake in a water bath at 325º until cheesecake puffs, top browns slightly and the center moves slightly when the pan is shaken, about 1 hour.
7. Cool completely.
8. Remove from the water bath and refrigerate overnight.
9 Remove cheesecake from pan carefully - I turn it a couple times on gas stove. Unlatch springform pan. Sprinkle some sugar on top of cheesecake. Take 2 plates, Flip onto plate and add extra bottom crust crumbles to bottom and turn over again onto serving plate.
10. Beat remaining ¾ cup cream cheese mixture with 5 Tbsp heavy cream.
11. Pour mixture over cheesecake, spread evenly over top only.
12. Drizzle store bought caramel sauce over top. (I make continuous "S's)
13. With a sharp knife, swirl sauce into topping. Go up and down through the S's to make it look fancy.
14. Refrigerate until ready to use.
15. With a sharp knife, cut cheesecake. - I have a hot cup of water that I dip knife into first and then cut.
16. Serve with Cinnamon Whipped Cream.