Step 1:
The Crust: Preheat oven to 350°F. Place nuts and cookies in food processor and blend to powder. Add butter and blend until combined. Press crust mixture into a greased 9" pie tin.

Step 2:
The Filling: Put cream cheese, whipping cream and sugar into a large bowl. Beat with electric mixture until well combined. Put about 3/4 cup of the mixture into small bowl and refrigerate. Add the pumpkin, eggs, vanilla, salt and spices to mixture in large bowl and beat until well combined.

Step 3:
Pour the filling into the crust. Be careful not to collapse the edges. Bake until top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Cover and refrigerate overnight.

Step 4:
The Caramel Sauce: In a small cold saucepan, combine 2 cups water, butter, and brown sugar. Add this to heat bring to a boil, and remove from heat.

Step 5:
In a small cup, mix together cornstarch and 3 tablespoons water. Stir the mixture into sauce. Cook over medium heat and heat for 5 minutes. Remove from heat and allow it to cool to room temperature.

Step 6:
Bring remaining cream cheese mixture up to room temperature. Pour cream cheese mixture over cheesecake, spreading evenly.

Step 7:
Spoon the caramel sauce in lines over cream cheese mixture. Using the tip of a knife, swirl the caramel sauce into cream cheese mixture.