Instructions: In a 350 degree oven, bake pecans in an 8- or 9-inch-wide pan, shaking often, until lightly toasted, about 10 minutes. Pour from pan. When cool, whirl in a blender or food processor until finely ground.

Brush interiors of 10 tart pans (4 1/2 inches wide with removable rims) with the melted butter. Sprinkle 2 tablespoons ground toasted pecans over bottom of each pan. Set pans slightly apart on 2 baking sheets (14 by 17 inches).

In a bowl, with a mixer on medium-high speed, beat cream cheese to blend with 2/3 cup sugar, 2 tablespoons brandy, and 2 tablespoons maple syrup. Add eggs, pumpkin, cream, cinnamon, ground ginger, and nutmeg; stir to mix, then beat until well blended. Fill tart pans equally with cheesecake mixture.

Bake in a 325 degree oven until centers no longer jiggle when pans are gently shaken, 20 to 25 minutes.

Meanwhile, in a small bowl, mix remaining 1/2 cup chopped pecans and the crystallized ginger.

In another bowl, mix sour cream with remaining 2 tablespoons sugar, 1 tablespoon brandy, and 1 tablespoon maple syrup. Spoon mixture equally onto cheesecakes and spread level. Sprinkle pecan-ginger mixture equally over sour cream topping.

Return tarts to oven and bake to firm sour cream topping slightly, about 10 minutes. Transfer to a rack and let cool at least 30 minutes. Serve warm, or cover airtight without touching tops, and chill until cold, at least 2 hours or up to 1 day. To serve, remove pan rims and set cheesecakes on plates.

This recipe yields 10 to 12 servings.

Comments: If making individual cheesecakes ahead, chill airtight in pans up to 1 day. Freeze in pans up to 1 week; thaw, wrapped, in the refrigerator for 12 to 18 hours. If desired, reheat in a 325 degree oven for 10 to 12 minutes.

To make a large, single cheesecake (to serve up to 12), use a 9-inch tart pan with removable rim. In step 2 reduce butter to about 1 tablespoon and sprinkle 1 1/2 cups chopped pecans in pan. Bake in a 325 degree oven as directed in step 4 for 50 to 55 minutes. Cut into wedges.

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