1. Preheat your oven to 350°F.
2. In a medium-sized bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt to prepare the crust.
3. Press the crust mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then allow it to cool completely.
5. In a large mixing bowl, beat softened cream cheese until creamy and smooth.
6. Gradually add granulated sugar and light brown sugar, mixing well after each addition.
7. Add eggs one at a time, mixing thoroughly after each addition.
8. Blend in canned pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and allspice.
9. Pour the prepared cheesecake batter over the cooled crust and spread it evenly.
10. In a separate bowl, combine flour, brown sugar, oats, and cinnamon to prepare the streusel topping.
11. Mix chilled cubed butter into the streusel mixture using a fork or pastry cutter until coarse crumbs form.
12. Stir in chopped pecans for added texture and flavor.
13. Sprinkle the streusel topping evenly over the pumpkin cheesecake batter.
14. Prepare a water bath by wrapping the bottom of the springform pan in aluminum foil and placing it in a larger baking dish filled with hot water halfway up the sides of the pan.
15. Bake the cheesecake for 55-60 minutes, or until the edges are set but the center jiggles slightly.
16. Remove the cheesecake from the oven and let it cool completely on a wire rack.
17. Refrigerate the cooled cheesecake for several hours or overnight to set and enhance the flavor.
18. Once the cheesecake is fully chilled, slice, serve, and drizzle with caramel for a finishing touch.