PREHEAT oven to 325 degrees F.

GREASE PAN: Line bottom of a 9" spring form pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. (The parchment will allow you to transfer your cheesecake later.)

CRUST: Prepare crust according to recipe instructions. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. (I like to use the bottom of a measuring cup to press down.) Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.

WATERPROOFING STEP 1: Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don't create any holes) up the sides of the foil around the pan.

WATERPROOFING STEP 2 (optional but HIGHLY recommended): Place foil lined springform pan in the center bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.

WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water. Place roasting pan in the oven to heat while you prepare your cheesecake filling.

CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and beat 5 additional minutes.

Add the sour cream, vanilla, cinnamon, cloves and nutmeg and beat until blended. Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Pour mixture onto cooled Crust. Drop pan on counter a few times to get rid of any air bubbles.

BAKE: Add cheesecake to water bath and bake at 325 degrees F for 70-80 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. (DON'T open door before 60 minutes, this can cause cracks.)

COOL: Turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking) then continue to cool for 2-3 hours or until cheesecake is completely cooled. At this point you can add the Pecan Topping or refrigerate and add Topping later. Cover the cheesecake with foil and chill in the refrigerator overnight but best if 24 hours.

PECAN TOPPING: Add butter, brown sugar, corn syrup, water, and salt to a medium saucepan and heat over medium heat, stirring until butter melts. Once butter melts, bring to gentle boil over medium heat for 3 minutes, stirring constantly (set timer - you don't want to overcook or it will harden on the cheesecake).

Remove from heat and stir in heavy cream (careful, it will bubble a lot!), vanilla and cinnamon followed by pecans (it will be on the thin side but will thicken as it cools). Let cool for 5 minutes then pour over cheesecake and smooth to cover the top of cheesecake. Refrigerate cheesecake at least one hour before serving.

SLICE: Fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.