Crunchy-Top Pumpkin Cheesecake

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1 cup gingersnap cookie crumbs , (about 9 large cookies)

1/2 cup finely chopped pecans

1/4 cup butter , melted

2 pkg (each 8 oz/250 g) cream cheese , softened

3/4 cup granulated sugar

3 eggs

1/2 cup sour cream

1-1/2 cups pumpkin purée

1 tsp cinnamon

1 tsp vanilla

1/2 tsp ground ginger

1/2 tsp nutmeg

1 pinch ground cloves

1/3 cup packed brown sugar

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