To Make Crust:

1. Grease a 9-inch springform pan. Combine the gingersnap crumbs, pecans and sugar in a bowl. Stir in melted butter until well combined. (OR — let a food processor do all of the work! Use it to ground up the gingersnaps and pecans, then add in the sugar and melted butter and pulse until combined.)
2. Press mixture into the bottom and about 2″ inch up the sides of springform pan. Bake for 10 minutes at 350 degrees, then remove.

To Make Filling:

1. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add spices, salt, cream, cornstarch, and vanilla (and optional – bourbon); beat just enough to blend. Transfer filling to cooled crust.
2. Bake at 350 degrees until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 50-55 minutes. Then turn off oven and leave cheesecake in there for another 5-10 minutes. Let cool on the counter for another 10-15 minutes, then transfer to a refrigerator for at least an hour. Remove, and run knife around sides of pan to release crust. Slice and serve!