Heat the oven to 350F. Stir the gingersnap crumbs, melted butter, brown sugar, and salt together until the mixture looks like wet sand.

Press firmly into the bottom and about an inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Reduce the oven to 275F. Beat the cream cheese with the sugar and cornstarch until completely smooth, scraping the bowl as needed.

Mix in the pumpkin puree, sour cream, vanilla, spices, and salt until just combined.

Add the eggs one at a time on low speed, stopping as soon as each one disappears. Do not overmix, or the cheesecake will puff and crack.

Pour the filling into the cooled crust and tap the pan gently on the counter to release air bubbles.

Bake at 275F for 90 minutes to 1 hour 45 minutes, until the edges are set but the center still jiggles slightly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Melt the butter in a saucepan over medium heat, then whisk in the dark brown sugar, vanilla, and salt.

Pour in the heavy cream and simmer gently for 2 to 3 minutes until slightly thickened.

Stir in the toasted pecans and cook 1 more minute, then remove from heat to cool and thicken.

Run a thin knife around the edge of the cooled cheesecake to release it, then refrigerate at least 4 hours, preferably overnight.

Once fully chilled, spoon the praline over the top and spread it almost to the edges. Slice with a hot, wiped knife for clean wedges.