Bourbon-spiced pumpkin cheesecake

Original recipe from this blog.
Oven temp: crust = 325, cake = 350

Pecan-spiced crust:
5 1/2 graham crackers
2 oz chopped pecans
4 Tbs melted butter
3 Tbs sugar
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves

In a food processor, combine graham crackers, pecans, sugar, ginger, cinnamon, and cloves. Process until graham crackers and pecans are well ground, and everything is well combined. Add melted butter. Press into one greased 9 inch spring-form pan or 24 greased cupcake cups. Bake 15 minutes at 325.

Bourbon-spiced pumpkin cheesecake:
3/4 cup, minus 1/2 Tbs, sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp allspice
1/4 tsp salt
8 oz pumpkin puree (1/2 can)
12 oz cream cheese
1/2 tsp vanilla
3 eggs
1/6 cup bourbon
1/2 cup heavy cream

Mix together sugar, cinnamon, ginger, cloves, allspice, and salt. Cream cream cheese and slowly add sugar and spice mixture. Add pumpkin puree and vanilla and mix until well combined. Add eggs, one at a time, mixing well inbetween additions. Mix in bourbon and heavy cream. Pour into pan or cupcake cups. Bake in a water bath (baking dish filled with simmering water) in the oven at 350 for 1 hour, or until top of cheesecake is set.