Pumpkin Cheesecake

PREHEAT OVEN TO 325 Position the oven rack in the center of the oven and set to 325. Brush a 10" springform pan with some of the melted butter. Stir the remaining butter with the crumbs, 1/4 cup of sugar and a pinch of salt in a bowl. Press this into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15-20 minutes. Cool on a rack, then wrap the outside of the pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups of sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream. Then add the pumpkin, eggs, vanilla, 1 teaspoon of salt and the spices and beat until just combined. Pour into the cooled crust. Place the springform pan into the roasting pan, and place the roasting pan in the oven without pulling out the rack. Pour the boiling water in until it is halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour and 45 minutes. Turn off the oven and open the door briefly to let some of the heat out. Leave the cheesecake in the oven another hour. Carefully remove it from the roasting pan and cool on a rack. Run a knife around the outer edge, cover and refrigerate at least 8 hours. Bring the cheesecake to room temperature by sitting out 30 minutes before serving. Remove the ring. To finish, dollop whipped cream on each slice and sprinkle with pecans.