Heat oven to 325.  Spray the bottom of 9″ springform pan with cooking spray.  In a medium bowl, stir together cookie crumbs, sugar, and melted butter.  The cookie mixture should resemble wet sand.  Press into bottom of pan and bake for 10 minutes until slightly golden.

In a large bowl, beat cream cheese until smooth.  Add sugar and mix until well incorporated.  Add the pumpkin puree and blend until smooth.  Add the eggs one at a time until just combined.  Do not over mix.  Fold in the spices, and then pour onto the baked cookie crust.

Bake cheesecake in a water bath, or on a rack directly above a pan of simmering water for approximately one hour.  The edges of the cheesecake should be slightly puffed, and the center should be just set.  Remove from oven and cool completely.  Refrigerate for at least 4 hours before serving.

To make the sauce, melt butter in a medium saucepan over medium heat.  Whisk in brown sugar until mixture is smooth.  Add the cream and bourbon and cook until it just comes to a boil.  Serve with cheesecake, and refrigerate leftovers.