Preheat the oven to 350 degrees. To prepare the crust, finely grind the cookies and pecans with the brown sugar in a food processor. Add the melted butter and pulse until incorporated. Press this mixture into the bottom and 2 3/4 inches up the sides of a 10-inch spring-form pan. Set aside.

To prepare the filling, in a bowl of an electric mixer fitted with the whisk attachment, combine the cream cheese, eggs, and sugar and beat at medium speed until light and smooth, about 8 minutes. Transfer 3/4 C. of this mixture to a small bowl, cover, and refrigerate to use for the topping. Add the pumpkin puree, cream, cinnamon and allspice to the remaining cream cheese mixture and beat until well combined.

Pour the filling into the prepared crust. Bake for about 1 hour and 15 minutes, until the cheesecake puffs, the top browns, and the center moves just a little when jiggled. Transfer the pan to a cooling rack and let cool for 10 minutes. Then run a knife between the sides of the pan and the cheesecake to release it from the sides and let cool completely on the rack.

Remove the sides of the pan and set the cheesecake on a serving plate. Cover and refrigerate for at least several hours, or overnight. Before serving, spoon the reserved cream cheese mixture evenly over the top of the cheesecake. Serve with cup of dark roast coffee.

Yield: 14 servings

Note: To make your own pumpkin puree, quarter and seed a 3 lb. pie pumpkin. Bake in a 350 degree oven for 1 hour, or until very tender. Scoop the flesh away from the skin and mash with a fork while still warm.

From: "Frank Stitt's Southern Table" by Frank Stitt