In your oven arrange a rack on the lowest shelf and the other in the middle.
Preheat oven to 350 degress F.
For the Crust:
Combine the gingersnaps, pecans and graham crackers in a food processor and chop until the mixture becomes a find crumb. Add the sugar and melted butter and pulse until combined.
Press into the bottom of a 9 inch spring form pan, and slightly up the sides of the pan.
Bake for 5 minutes then remove from oven and set aside. (Leave oven on)
Place a 9x13 inch pan on the lowest shelf in your oven and fill half way with hot water.
For the Filling:
In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until light and fluffy. Add the pumpkin, eggs and yolk, sour cream, sugar, and spices. Beat until combined and smooth, scraping down sides of bowl occasionally.
Add the flour and vanilla and mix until combined. Pour mixture into the prepared crust.
Bake for 1 hour. Turn oven off and leave the cheesecake in the oven for 2 more hours, then remove from oven and let come to room temperature completely before placing in fridge for 6-8 hours (overnight for best results).
Once chilled properly, serve with a drizzle of salted caramel sauce, whip cream and sprinkle with chopped pecans. Enjoy!