In a small mixing bowl, combine graham cracker crumbs, melted butter and sugar. Press into the bottom of a 9" springform pan. I used parchment paper to help press evenly and topped with a little extra sugar. Set aside.
In a large mixing bowl, beat the cream cheese until fluffy. Beat in sweetened condensed milk.
Add bourbon, pumpkin, eggs and spices. Blend just until combined.
Pour batter in prepared pan. Place springform pan, in a larger pan with sides. Pour hot water into outer pan until it covers the springform halfway. This will ensure even cooking.
Bake at 300 for 1 hour and 20 minutes or until center is set.
Cool completely. Refrigerate.
Bourbon Sauce
Self butter in a saucepan. Whisk in brown sugar, stir until dissolved (do not boil).
Stir in half and half and heavy cream and remove from heat.
Add bourbon.
Let cool.
Add Pecans.
Pour over cheesecake.
Enjoy.
Recipe by Basil and Vine at http://www.basilandvine.com/2017/10/30/pumpkin-cheesecake-with-bourbon-pecan-sauce/