Preheat oven to 325°F with rack in the center position

Using some of the butter, coat a 12-inch spring-form pan

In a bowl, mix the rest of the butter with the graham cracker crumbs, ¼C sugar, and pinch of salt

Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan. *Alternatively, you can pack a thicker firm crust just on the bottom of the pan.

Back for 15-20 minutes, until crust is golden brown

After cooling on a rack, wrap the outside of the spring-form with aluminum foil

Place the wrapped pan into a roasting pan.

In a medium pot, bring water to a boil.

While waiting for the water to boil, using a mixer; beat the cream cheese until smooth

Add the rest of the sugar and beat until just light, making sure to scrape down the bowl sides and beaters as needed

Whip in the sour cream

add the pumpkin, eggs, vanilla, 1tsp salt, and the spices

Whip until just mixed and once done, pour into the cooled crust

Without pulling the rack out, gently place the roasting pan in the oven

Pour the boiling water into the roasting pan until it comes about halfway up the side of the spring-form pan

Bake the cake about 1 hour and 45 minutes, or until the outside edges of the cheesecake surface sets but the center is still loose

Turning off the oven; open the door briefly to let out some heat

After leaving the cheesecake in the oven for 1 more hour, carefully remove the spring-form pan from the roasting pan

Cool on a rack for at least an hour

Run a knife around the edges to loosen it somewhat, and then cover pan and place in the refrigerator for at least 8 hours or even overnight

Minutes before serving, bring the cheesecake to room temperature

Unlock and remove the spring-form ring

Place a spoonful of the whipped cream on each slice

Top with a sprinkle of the toasted pecans