Ingredients. Press 1-1/4 cups (312 mL) of the crumb mixture onto bottom of each of 6 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe). Refrigerate while preparing filling.
Cream cheese, sugar and flour in 12-qt (12-L) bowl of mixer (or in 6-qt. [6-L] bowl for trial recipe) on low speed 3 min. or until well blended, stopping occasionally to scrape bottom and side of bowl. Add eggs, 1 at a time, mixing at low speed after each just until blended. Blend in pumpkin and spices. Pour 1-1/4 qt. (1.25 L) batter over each Crust.
In 225ºF-convection oven 1 hour to 1 hour 15 min. or until centres are almost set. Cool completely on wire racks. Refrigerate 4 hours. Garnish sides and tops of cheesecakes with pecan halves just before serving.