In a small bowl, mix together crumbs, spices, and melted butter. Press evenly on the bottom and the sides of a 9 round pan with removable bottom. Refrigerate for 5-10 minutes.
In a large mixing bowl, dd the cream cheese, granulated sugar and heavy cream. Mix on low speed until fluffy. Add the egg and blend well.
Add the pumpkin puree, brown sugar, and pumpkin pie spices to the remaining cheese mixture. Blend well.
Pour the pumpkin cheese mixture on top of the chilled crust and spread evenly with a spoon.
Bake for 25 minutes.
Remove from oven and cool for at least 1 hour for easy removal of the pan.
Refrigerate cheesecake for at least 24 hours to set, for best results.
Serve immediately with whipped cream and chopped pecans on top.