Pumpkin Cheesecake with Gingersnap Crust

Crust
2 Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight to prevent leaking.
3 Pulse the gingersnaps in the bowl of a food processor until they are crumbs.
4 Stir in melted butter.
5 Press the crumb mixture over the bottom and half way up the sides of the springform pan.
6 Set aside.
Cheesecake
9 Preheat the oven to 375.
10 Place the room temperature cream cheese, sugar, and spices in the large bowl of a mixer.
11 Beat with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or beat on medium or high speed.
12 With the mixer still on low speed add the room temperature eggs, one at a time, beating 1 to 2 minutes after each.
13 Still on low speed beat in the pumpkin.
28 Turn off the mixer.
14 Fold in the bourbon, if using, and sour cream with a rubber spatula, folding until the sour cream is completely mixed in.
15 Pour the filling into the prepared crust and place in a large roasting pan.
16 Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
17 Bake cheesecake for 1 hour.
18 Turn the oven off and let the cheesecake sit in the oven for 1 hour. DO NOT OPEN THE OVEN DOOR. DO NOT CRACK IT OPEN EVEN AN INCH!
19 AFTER ONE HOUR: Remove from the oven, take out of the water bath, and remove the foil carefully.
20 Let the cheesecake cool, away from drafts until it cools to room temperature.
21 Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
22 Chill overnight or at least 8 hours.
23 Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
24 Remove the springform pan.
25 Top with Jack Daniels Caramel Syrup (recipe on RestlessChipotle.com
26 Sprinkle with pecans.
27 Pass the caramel syrup so guests can add more if they want to.