Preheat oven to 350 degrees F.
In a food processor add all the ingredients for the crust, pulse until crumbly. Press into greased 8-inch spring-form pan.
Beat cream cheese until creamy, add brown sugar, spices and cornstarch until fluffy.
Beat eggs in one at a time, do not over mix.
Fold in whisky, vanilla and sour cream.
Pour into pie crust and place spring-form on a baking sheet and place in the oven.
Bake cake for 60-70 minutes or until middle is set. Turn off oven and leave the cheesecake in with the door closed for an hour.
In a small saucepan melt butter and sugar and cook for 3-5 minutes until bubbly.
Stir in cream, cinnamon and salt, take off heat and add the whisky and pecans. Cool completely.
Release cheesecake from spring-form and add pecan caramel topping.