Preheat your oven to 350°F (160°C Fan). In a medium mixing bowl, combine crushed Lotus biscuits or graham cracker crumbs with granulated sugar, ground cinnamon, and melted unsalted butter. Press this mixture into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat softened cream cheese until smooth and fluffy, about 2-3 minutes. Gradually add granulated sugar and continue mixing. Add eggs one at a time, blending fully before adding the next.

Stir in pumpkin puree, ground ginger, ground allspice, nutmeg, cloves, and salt until mixture is homogenous, with no lumps of cream cheese remaining.

Pour filling over the prepared crust, smoothing the top. Bake for about 55 minutes until edges are set and center is slightly jiggly.

Let cheesecake cool in the pan for at least an hour, then refrigerate for at least 4 hours, preferably overnight.

Prepare candied pecans by combining pecan halves, maple syrup, and ground cinnamon in a skillet over medium heat. Stir continuously for about 5-7 minutes until thickened and glossy.

Carefully remove chilled cheesecake from the pan and top with cooled candied pecans just before serving.