1Heat oven to 325°F. Grease 9-inch springform pan. Mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temp and refrigerate about 5 minutes or until completely cooled.
2In a separate bowl mix flour, pumpkin pie spice, brandy and pumpkin. Separately in a large bowl beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. Put in 1 egg at a time on low speed until it's just blended in, then add the pumpkin mixture a bit at a time until it's smooth.
3Pour filling in crust and bake about 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles a bit when moved. Turn oven off but keep oven door open at least 4 inches. Let cheesecake remain in oven 30 minutes.
Note: I made the mistake of turning it off after just 1 hour and 15 min the first time. It wasn't completely done. I used an electric oven and the "jiggle" was sort of there and the top cracked so I thought it was done. It was also my first time making a cheesecake and I'm used to gas cooking. I noticed the second time that the jiggle was much more prominent after cooking for an extra 10 minutes and it didn't crack at all. (No idea why that is on the cracking!) Either way, be very careful with the timing!
4The cheesecake should loosen easily with a knife running around the inside edge. Cool 30 minutes before putting into the refrigerator for at least 6 hours to overnight before serving.