In a medium bowl stir together graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into an even layer in the bottom of your springform pan.
Prepare the filling
In a large bowl cream together cream cheese, pumpkin puree, eggs, egg yolk, sour cream, sugar, vanilla, cinnamon, nutmeg, and cloves. Beat until smooth. Mix in flour. Pour into crust and spread evenly.
In a medium bowl whisk together brown sugar, flour, oats, cinnamon, and pumpkin pie spice. Cut in butter with a fork or smoosh in with your fingertips until mixture is crumbly. Spoon over the cheesecake layer.
Bake for 60 minutes, allow to cool for 15-20 minutes before covering and transferring to the fridge to chill for 4 hours.
In a medium skillet over medium-high heat, stir pecans for 1-2 minutes to toast them, then add butter and stir until melted and pecans are coated in the melted butter. Use a slotted spoon to transfer pecans to a paper towel. Stir together sugar and cinnamon, then sprinkle all over the pecans.
Top the cheesecake with the cinnamon-sugared pecans and drizzle with caramel sauce and serve.