Make Praline: Preheat oven to 325 F. Line baking sheet with foil. Stir sugar and butter in medium saucepan over med heat until sugar melts and mixture comes to a boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces.
Make Crust: Preheat oven to 325 F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch springform pan with 3-inch high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
Make Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs one at a time. Beat in pumpkin, bourbon, and vanilla. Transfer to crust.
Make enough hot water into roasting pan to reach 1 inch up sides of wrapped springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge.