Crust
1 cup crushed gingersnap cookies
1/2 cup pecans, ground fine in a food processor or coffee grinder
5 tbsp butter, very soft or melted.

Cheesecake
2 - 250 g (8 oz) packages cream cheese, softened
1 cup brown sugar
3 eggs
1 3/4 cup canned pure pumpkin (not pumpkin pie filling)
3 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger

Sauce
1/2 cup butter
1 cup packed brown sugar
1/2 teaspoon sea salt or kosher salt
1/2 cup maple syrup
1 teaspoon vanilla
1/2 cup pecans, roughly chopped