crust:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, room temperature, lightly beaten
1 can (15 ounces) pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
topping:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped
In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt.
Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove ring from pan. Top with chopped pecans. Refrigerate leftovers.