In a small bowl, combine crumbs, melted butter and sugar. Mix well and put in a 9 inch spring form pan. Set aside
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 c. syrup, cinnamon and nutmeg. Mix well. Pour on top of unbaked crust and bake at 300 for 1 hour and 15 min. or until center is almost set. Cool on wire rack for 10 min. Carefully run sharp knife around edge of pan. Cool for 1 hour longer. Refrigerate overnight.
Glaze: In a saucepan, combine whipping cream, 3/4 c. syrup. Boil rapidly for about 15 min. stirring occasionally. Remove from heat and add chopped pceans. Cool. Just before serving, spread on top of cheesecake.