Pumpkin cheesecake with sour cream topping

Crust: 3/4 cup graham cracker crumbs (10 1/2 graham cracker squares), 1/2 cup finely chopped pecans, 1/4 cup firmly packed light brown sugar, 1/4 cup granulated sugar. 1/4 cup homemade butter, melted and cooled. Filling: 1 (15-ounce) can solid-packed pumpkin (not pie filling), 3 eggs, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/2 cup firmly packed light brown sugar, 3 cups (1 1/2 pounds) homemade cream cheese, 1/2 cup granulated sugar, 2 tablespoons heavy cream, 1 tablespoon cornstarch, 1 teaspoon vanilla extract. Topping: 2 cups homemade sour creem, 2 tablespoons granulated sugar, 1 tablespoon bourbon liqueur or bourbon, 16 pecan halves for garnish. 1.Make the crust: Combine the cracker crumbs, pecans, brown sugar, and granulater sugar in a medium bowl. Stir in the butter. Butter a 9-inch springform pan, Press the crumb mixture into the bottom and 1 /2 inch up the sides of the pan. Chill the crust for 1 hour. 2. Preheat oven to 350 F. 3. Make the filling: Whisk together the pumkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in a medium bowl. Beat the cream cheese and granulated sugar in a large bowl with an electric mixer until smooth. Add the cream, cornstarch, vanilla, and pumkin mixture and beat until smooth. 4. Pour the filling into the prepared crust. Bake for 50 to 55 minutes or until the center is just set and let it cool in the pan on a rack for 5 minutes. 5. Make the topping: Whisk together the sour cream, granulated sugar, and bourbon liqueur in a medium bowl. Spread the mixture over the top of the cheesecake. Bake the cheesecake for 5 minutes longer. Let the cheesecake cool in the pan on a rack, then chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with pecans.