Pumpkin Cheesecake

Pan Spray
2 packages Belgian Chocolate Cinnamon Thins or 1 ½ cups wafer cookies
1 ½ cup toasted pecans
¼ cup firmly packed brown sugar
¼ cup unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 ½ cup sugar
1 ¼ cup canned solid pack pumpkin
9 tablespoons whipping cream, divided, 4/5
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon orange peel
1 teaspoon vanilla
4 large eggs
Caramel sauce – recipe follows
1 cup sour cream

Preheat oven to 350 degree F. Spray bottom and side of a 9 inch diameter spring form pan. Finely grind cookies, pecans and sugar in food processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of spring form pan .
Using an electric mixer (or a stand mixer), beat cream cheese and sugar in a large bowl until light. Transfer ¾ cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon, allspice, orange peel and vanilla to mixture in large bowl and beat until well combined. Add eggs one at a time, beating just until combined. Pour filling into crust. Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour and 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run a small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining ¾ cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon the caramel sauce in lines over the cream cheese mixture. Using the tip of a knife, swirl the caramel sauce into cream cheese mixture.
Release pan sides from cheesecake. Spoon sour cream into a pastry bag fitted with a small star tip. Pipe decorative border around cheesecake and serve.
Caramel Sauce:
1 ½ cups brown sugar, packed
4 tablespoons flour
1 cup boiling water
Dash salt
2 tablespoons butter
2 tablespoons heavy cream
¼ teaspoon vanilla
Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add additional water. Remove from heat; stir in butter, cream and vanilla.