1. Preheat your oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form a crust.
3. In a large mixing bowl, beat the cream cheese and brown sugar until smooth and creamy, about 3 minutes.
4. Add the pumpkin puree, eggs, sour cream, flour, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined and smooth.
5. Pour the cheesecake batter over the crust, spreading evenly.
6. In a small bowl, combine the flour, brown sugar, and melted butter for the streusel. Stir in the chopped pecans.
7. Sprinkle the streusel topping evenly over the cheesecake batter.
8. Bake in the preheated oven for 60-70 minutes, or until the center is set and a toothpick inserted comes out clean.
9. Once baked, let the cheesecake cool in the oven with the door ajar for about an hour to prevent cracking.
10. Refrigerate for at least 4 hours or overnight before serving.

Remember that oversalting incident with the chili? It taught me the importance of taste and adjust. Feel free to tweak the spices or sweetness to your liking. Cooking is personal, and recipes are just a starting point.