crust ingredients. Press into bottom of an 23 cm springform pan; chill. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 180ºC or 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 mintues. Cool on rack; chill overnight. Garnish each slice with a pecan half.