Pumpkin Pecan Cheesecake

-FRKT08D -----TOPPING----- 3/4 c Firmly pkd. brown sugar*

6 tb (3/4) stick butter*

1 1/2 c Chopped pecans*

1 1/2 c Graham crkr crumbs

-----FILLING----- 1 c Sugar

6 tb (3/4) stick butter -- melted

3 8oz pkgs cream cheese

3/4 c Firmly packed brn sugar

5 Eggs

1 lb Canned solid packed pumpkin

1/2 c Whipping cream

1/2 ts Ground cinnamon

1/2 ts Ground nutmeg

1/4 ts Ground cloves

*1st 4 ingredients are topping. The rest are the cheesecake. For topping: Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture. Set aside. For cheesecake: Blend crumbs; 1/4 cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9x2 1/2 inch springform pan. Chill. Preheat oven to 325 degrees. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining 3/4 cup sugar and brown sugar. Add eggs 1 at a time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour into crust. Bake until center no longer moves when pan is shaken, about 1 1/2 hours. Sprinkle topping over cheesecake. Bake 15 minutes. Transfer to rack to cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.)