Process gingersnaps in the bowl of food processor until finely ground. Add the pecans, the melted butter, brown sugar, and cinnamon.
Process until combined and the mixture holds together.
Transfer mixture to a 10″ springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1″ up the sides of the 10″ springform pan.
Bake the crust until lightly set, about 10 minutes. Set aside to cool.
Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy.
Add pumpkin, bourbon, vanilla, and the flour mixture to the batter and mix well.
Add the eggs, one at a time, beating after each addition.
Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes.
Prop the oven door open slightly and allow to cool for an hour. Remove from the oven and the hot water bath, cover and refrigerate overnight.