Preheat oven to 325°F (165°C) with the rack in the center position.
Using some of the melted butter, coat a 12-inch springform pan.
In a bowl, mix remaining butter, graham cracker crumbs, ¼ cup sugar, and a pinch of salt.
Press the mixture firmly into the bottom and slightly up the sides of the pan.
Bake crust for 15–20 minutes until golden brown. Cool completely on a rack.
Wrap the outside of the springform pan tightly with aluminum foil. Place in a large roasting pan.
Bring a pot of water to a boil.
Beat cream cheese until smooth. Add remaining sugar and beat until light and fluffy.
Mix in sour cream, pumpkin, eggs, vanilla, salt, and spices until just combined.
Pour filling into cooled crust.
Place roasting pan in oven and carefully pour boiling water into the pan until halfway up the springform pan.
Bake for about 1 hour 45 minutes, until edges are set and center is slightly loose.
Turn off oven, open door briefly, and let cheesecake rest inside for 1 hour.
Remove cheesecake, cool on rack for 1 hour, then refrigerate covered for at least 8 hours or overnight.
Bring to room temperature before serving. Top slices with whipped cream and toasted pecans.