Preheat oven to 400 degrees and grease bottom and sides of a springform pan.

Grind graham crackers in a food processor.

Add the pecans and brown sugar and pulse until incorporated and finely ground.

Add melted butter and pulse until it just comes together.

Pour the crumbs into the bottom of the springform pan and press down until well packed in the pan.

Bake for about 8 minutes until light browned. Let the crust cool completely.

Turn the oven down to 225 degrees.

Add cream cheese to the bowl of a stand mixer and beat until completely smooth.

Whisk together sugar, salt, cinnamon, nutmeg, cloves and allspice in a small bowl and add to the cream cheese mixture while mixer is on low.

Add pumpkin puree and mix until smooth.

Add eggs, 1 at a time, and beat well. Scrape sides of bowl if necessary.

Add heavy cream, lemon juice and vanilla and beat until mixture is completely smooth.

Pour the mixture over crust in spring form pan. and bake for up to 3 hours.

Preheat the oven to 350 degrees.

Place pecans on a baking sheet and toast for about 8 minutes. Allow to cool.

Melt butter and brown sugar in a saucepan and cook over medium heat until melted and smooth.

Stir in heavy cream and salt. Bring to a boil and simmer for 3 minutes. Remove from heat and let cool.

Chop the pecans and add to the cooled mixture. Warm slightly before using.