Preheat oven to 375 degrees.

For Crust

Mix cookie crumbs and butter together in a bowl and press into the bottom of a 9" springform pan.

Set aside.

For Filling

Cream the cream cheese in a large bowl with beaters until smooth.

Mix in sugar and one egg at a time making sure all ingredients are incorporated well.

Add pumpkin and mix just until mixture is blended.

Then stir in vanilla and pumpkin pie spice.

Pour onto crust in pan and place into hot oven.

Bake for 50-60 minutes.

Remove pan from oven.

Topping

Mix together sour cream, sugar, and vanilla extract.

Top cheesecake with sour cream mixture.

Streusel Topping

Melt butter in a small bowl in the microwave oven.

Add cookie crumbs, brown sugar, and pecans to butter and stir to mix well.

Sprinkle streusel onto sour cream mixture on top of cheesecake.

Bake at 375 degrees for another 10- 15 minutes.

Let cheesecake cool for a couple of hours in the oven with the door cracked open.

Remove cake from oven and pass a knife between the side of the pan and the filling separating the cheesecake from the pan.

Remove sides of the springform pan and allow the cake to cool.

Refrigerate cake for 6-8 hours or overnight.

Slice into wedges and serve cold.