1.

Preheat oven to 350 degrees F. In a food processor add all the ingredients for the crust, pulse until crumbly. Press into greased 8-inch spring-form pan.

2.

Beat cream cheese until creamy, add brown sugar, spices and cornstarch until fluffy.

3.

Beat eggs in one at a time, do not over mix.

4.

Fold in whisky, vanilla and sour cream.

5.

Pour into pie crust and place spring-form on a baking sheet and place in the oven. Bake cake for 60-70 minutes or until middle is set. Turn off oven and leave the cheesecake in with the door closed for an hour.

6.

In a small saucepan melt butter and sugar and cook for 3-5 minutes until bubbly. Stir in cream, cinnamon and salt, take off heat and add the whisky and pecans. Cool completely.

7.

Release cheesecake from spring-form and add pecan caramel topping.