Pumpkin Cheesecake with Bourbon Sauce

Preparation

1. FOR CRUST:
2. Preheat oven to 350°F with the a rack in the center. Assemble a 9-inch springform pan.
3. Combine pecans, brown sugar, butter and cinnamon in a food processor fitted with a steel blade and pulse until nut mixture sticks together. Press firmly into bottom of pan. Bake crust until golden, about 10-12 minutes.
4. FOR FILLING:
5. With an electric mixer, beat cream cheese, sugar, and lemon peel until smooth.
6. Add eggs one at a time, then add pumpkin, sour cream, flour, vanilla, spices and salt; mix until smooth. Place springform pan on a rimmed baking sheet. Pour filling into springform and gently smooth the top.
7. Bake 2 hours.
8. Take out of oven and let cool 30 minutes. Refrigerate in springform pan until cold, about 4 hours. Unmold, cover and chill.
9. FOR SAUCE:
10. Combine sugar, whipping cream, butter, corn syrup, and salt in a medium saucepan, whisking until sugar dissolves. Bring to a boil; reduce heat to medium and boil one minute without stirring. Remove from heat. Stir in bourbon and pecans. Cool.