Lightly
spray a 10" x 2" springform pan with vegetable cooking spray.
Line bottom of pan with ladyfinger halves, split side up. Break
ladyfingers, if necessary, to cover bottom completely. (This forms the
bottom "crust" and should not allow filling to leak).
Cut 12 or 13 additional ladyfinger halves in
half crosswise. Use to line side of pan, split side in, allowing cut
ends to rest on ladyfingers in bottom of pan. Wrap remaining ladyfingers
in plastic food wrap and store in freezer for another use.
Using electric mixer, blend cream cheese, brown
and granulated sugars, and spices. Add eggs, pumpkin and flour; beat
until smooth. Pour into ladyfinger-lined pan. Bake in center of 350
degree oven for 50-55 minutes until almost set.
Remove from oven. Mix sour cream,
confectioners' sugar and vanilla together; spread over pumpkin filling,
sprinkle with nutmeg and bake an additional 5 minutes at 350 degrees.
Cool to room temperature, then cover and refrigerate at least 4 hours.
Spoon 10 to 12 small mounds of whipped topping
around outer edge of cheesecake; top each with a pecan.
10 to 12 servings
