Tapioca Pudding

Ingredients

3/4 Cup Graham Cracker Crumbs
1/4 Cup Brown Sugar, firmly packed
1/4 Cup Unsalted Butter, melted and cooled
For The Filling
1 and 1/2 Cups Solid Pack Pumpkin
1 and 1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Cup Light Brown Sugar, firmly packed
1/2 Cup Granulated Sugar
1 Tablespoon Cornstarch
1 Tablespoon Bourbon Liqueur (Or just bourbon)
For The Topping
2 Cups Sour Cream
1 Tablespoon Bourbon Liqueur (Or just bourbon)
17 Pecan Halves, for garnish
1/2 Cup Pecans, finely chopped
1/4 Cup Granulated Sugar
3 Large Eggs
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon salt
3 Eight Ounce Packages Cream Cheese, softened
2 Tablespoons Heavy Cream
1 Teaspoon Vanilla
2 Tablespoons Granulated Sugar

Instructions

Make the crust; In a bowl combine the cracker crumbs, the pecans and the sugars. Stir in the butter and press the mixture into the bottom and 1/2 inch up the side of a buttered 9 inch springform pan. Chill the crust for 1 hour. Make the filling; In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla, bourbon liqueur and the pumpkin mixture. Beat the filling until it is smooth. Pour the filling into the crust and bake the cheesecake in the middle of a preheated 350 degree oven for 50 to 55 minute, or until the center is just set. Let it cool in the pan on a rack for 5 minutes. Make the topping; In a bowl, whisk together the sour cream, sugar and bourbon liqueur. Spread the sour cream mixture over the top of the cheesecake and bake for 5 minutes more. Let the cheesecake cool in the pan on a rack. Once cooled cover with foil and refrigerate overnight. Before serving remove the side of the pan and garnish the top with the whole pecans.