For the crust: Pre heat oven to 425 degrees. In a medium bowl mix the ginger snap crumbs, sugar and the melted butter. Mix until moist and press into a 9 inch springform pan, press in the bottom of the pan and up the sides of the pan, use a measuring cup to help make the crust even. Bake the pie crust for 5 minutes. Remove from oven and let cool.

Pumpkin Cheesecake Filling

Beat cream cheese in the bowl of electric mixer fitted with a paddle attachment, for 2-3 minutes and until smooth and creamy. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and all of the spices. Mix well, then add the flour and vanilla and beat until well combined.

Pour the creamy cheesecake batter into the prepared crust.

Spread evenly and bake cheesecake for 15 minutes.

Then reduce the heat to 350 and bake for 45 minutes, keep an eye on your cheesecake.

Remove from the oven and place on a wire rack, let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours or over night.

Make the Pecan Praline Sauce

In a small saucepan, melt 3 tablespoons of butter. Add pecans and cook for 5 minutes or until golden brow. Make sure to watch your nuts while toasting them, they can burn very easily. Remove from heat, and set pecans aside for later.

In same saucepan, melt 4 remaining tablespoons of butter. Whisk in brown sugar, flour, and corn syrup until thoroughly blended.

Cook on high for 6-8 minutes and mixture is reduced, thick and sugar is dissolved. Remove from heat and let stand for 2 minutes, then add the evaporated milk and mix well. Stir in pecans and allow to cool, at least an house.

Once cooled, spoon over top of the cheesecake base. Cut, serve and enjoy.