• Preheat oven to 350° and line a 9 inch springform pan with parchment paper and lightly spray with a non stick cooking spray. Set aside.

For The Graham Cracker Crust

• Using a medium bowl, add graham crackers, sugar and butter. Mix until combined then press into prepared springform pan.
• Press crust up along the sides as well as the bottom.
• Bake for 10-12 minutes, remove from oven and let cool.

For The Cheesecake Layer

• In a medium bowl, beat cream cheese until smooth.
• Add eggs, sugar and vanilla. Beat until combined then place in fridge to chill for 30-40 minutes.
• Spoon on top of cooled graham cracker crust.

For The Pumpkin Layer

• In a medium bowl, whisk eggs until light and fluffy.
• Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg and salt. Stir until combined.
• Gently pour pumpkin mixture over cream cheese mixture.
• Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.

For The Pecan Topping

• In a small saucepan, add chopped pecans, sugar and butter.
• Stirring constantly over medium heat, cook until butter and sugar has melted and turned a brown color, approximately 7-8 minutes.
• Pour pecan mixture onto a buttered cookie sheet and spread out in a single layer. Let cool completely.
• Once cooled, break into small pieces and add to the top of the cheesecake.

Homemade Whipped Topping

• Add heavy cream, sugar and vanilla to a small bowl.
• Beat until stiff peaks form.
• Add whipped cream to a piping bag and add a dollop of whipped cream around the top edge of the cake and a few dollops in the center.
• Add candied pecans to the top of the cheesecake and sprinkle over the whipped cream.