Preheat the oven to 350 degrees.  Combine graham cracker crumbs, melted butter, and 1 Tbsp sugar.  Stir with a fork until the mixture is combined well with the butter.  It should be crumbly.  Pour the crust mixture into an 8 inch springform pan.  Press the crumb mixture into the bottom and about 2/3 of the way up the sides of the pan.  Bake the crust for 5 minutes, then set aside.

In a mixing bowl, add the cream cheese, 1 cup of sugar, and vanilla.  Beat until smooth.  Add the eggs, pumpkin, and spices and beat until well combined.  Pour the filling into the crust.  Bake for 60-70 minutes.  Allow the cheesecake to cool completely before refrigerating. 

When ready to serve, top the cheesecake with whipped cream and chopped pecans.