n n Preheat oven to 325 degrees Fahrenheit with rack in the center position.n n Using some of the butter, coat a 10-inch springform pan.n n In a bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 cup of the sugar and a pinch of salt.n n Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan.n n Bake for 15 to 20 minutes, until golden brown.n n After cooling on a rack, wrap the outside of the springform pan with aluminum foil.n n Place the wrapped pan into a roasting pan.n n In a medium pot, bring water to a boil.n n While waiting for water to boil, using a mixer; beat the cream cheese until smooth.n n Add the rest of the sugar and beat until just light. Scrape down bowl sides and beaters as needed.n n Whip in the sour cream.n n Add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices.n n Whip until just mixed and once done, pour into the cooled crust.n n Without pulling the rack out, gently place the roasting pan in the oven.n n Pour the boiling water into the roasting pan until it comes about halfway up the side of the spring form pan.n n Bake the cake about 1 hour 45 minutes, or until the outside of the cheesecake sets but the center is still loose.n n Turning off the oven; open the door briefly to let out some heat.n n After leaving the cheesecake in the oven for 1 more hour, carefully remove the springform pan from the roasting pan.n n Cool on a rack for at least an hour.n n Run a knife around the edges to loosen it somewhat, and then cover pan and place in refrigerator for at least 8 hours or even overnight.n n minutes before serving, bring the cheesecake to room temperature.n n Unlock and remove the springform ring.n n Place a spoonful of the whipped cream on each slice.n n Top with a sprinkle of the toasted pecans.nn