To Make the Cookie Crust In a medium bowl, combine crumbs with the melted butter and mix until all crumbs become moist with the butter. Press down flat into a 9-inch springform pan. Set aside in the fridge.

To Make the Pumpkin Cheesecake Batter Preheat oven to 425°F (220°C). In a stand mixer (or using an electric hand mixer), beat the cream cheese on medium speed until smooth. Slowly add the eggs and sugar until combined. Add the pumpkin puree, pie spice, and vanilla, and continue beating together until well combined and thickened. Pour into the prepared pan and spread out evenly. Bake for 15 minutes, then reduce the heat to 350°F (180°C) and bake for 55 to 60 minutes. It should have a slight giggle to it when it’s baked.

Remove from the oven and let sit at room temperature to cool down for about 45 minutes. Once cooled, cover and refrigerate for at least 6 hours but preferrably overnight so it can fully chill and set.

To Make the Pecan Praline Sauce In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar, and pecans; bring to a simmer. Reduce the heat to low, and simmer until the sauce thickens, for about 5 minutes. Take off the heat and set aside to cool.

When serving your cheesecake, spoon over the sauce and serve with whipped cream. Store any leftovers covered in the fridge for up to 4 days.