Preheat the oven to 350 degrees. Add parchment paper to a 9X13 baking sheet.

Add the graham crackers to a blender or food processor and grind them up. Once ground, pour into a bowl and add the butter and sugar. Stir until combined.

Pour the crust mixture into the baking dish. Press it down into the pan evenly.

Put the crust into the oven and bake for 8 minutes. Remove and let cool.

Grab a new clean bowl and add the sugar and cream cheese. Mix with a hand mixture until fluffy.

Add in the eggs and the egg yolk, one at a time, mixing between each addition just until incorporated.

Add the lemon juice, sour cream, and vanilla. Mix with a mixer.

Pour 2 cups of the filling on top of the cooler crust. Spread it evenly and then put it in the freezer.

Add the cinnamon, nutmeg, pumpkin puree, ginger, and allspice to the remaining filling. Mix well.

Pour the rest of the pumpkin filling slowly over the plain cheesecake filling. Spread evenly.

Put the cheesecake into the oven and bake for 30 minutes.

While it is baking, make the topping.

Add the pecans, flour, vanilla, sugars, nutmeg, cinnamon, and butter to a food processor. Pulse until a crumble texture forms.

Take the cheesecake out of the oven after the cooking time has passed, and add the topping. Place the cheesecake back into the oven and bake for 45 more minutes. The cheesecake should have a jiggly center but firm edges once done.

Turn off the oven and open the oven door. Let the cheesecake set in there for another hour.

Once the time has passed, remove the cheesecake, cover it tightly, and place it in the fridge for 6 hours.

Slice and serve!