Combine crust ingredients in a food processor and pulse several times to mix well. Press the mix across the bottom and up sides of ungreased , parchment paper lined, 9-inch springform pan. Bake in a preheated 325 degree oven 10 minutes. Set aside to cool.
Meanwhile, make the filling: Beat the first seven ingredients together; add pumpkin and eggs, mix until well blended.
Pour into prepared crust; bake 55 minutes on the middle rack of your oven. Place a shallow cake pan partially full of water on the bottom rack of the oven to provide moist heat in the oven and keep the cheesecake from drying out.
Carefully remove cheesecake and while the cake is still hot, gently sprinkle streusel over the top before returning to oven for another 10 minutes.
Then, too help avoid cracking, turn oven off; but leave cheesecake in oven with door cracked for a slow cooling process – about 30 minutes or until cheesecake center is set.
Remove the cheesecake from the oven and cool to room temperature. Refrigerate cheesecake at least four hours or preferably overnight in the pan.
To Serve: carefully remove the sides and gently slide the cake off the bottom of the pan and onto a cake stand. Serve with a dollop of freshly whipped cream and enjoy!
How to make your own brown sugar: Combine about a cup of organic sugar and about 1/4 cup of local NC Sorghum Syrup Molasses. Stir until the sugar melts into the molasses to yield a thick homemade brown sugar. You'll never go back to buying store bought.