Preheat oven to 350 degrees.

Pie crust prep: Place graham crackers in food processor and pulse enough to break up the crackers. Pour graham cracker crumbs into bowl and add 1/2 cup softened butter & 2 tbsp sugar. Using a large spatula or your hands to thoroughly combine ingredients. Pour crumb mixture into a 9" springform pan.

Pumpkin pie prep: Cut the small pumpkins in half, scraping out seeds & pulp. Place into oven and bake for about 45 minutes, or until pumpkin is fork-tender. Peel off the skin, and puree pumpkin in a food processor, a few chunks at a time intil smooth. If too thick, add a little water. Combine with 3/4 cup sugar, 3 egg yolks, spices & salt in a medium bowl. Mix well and set aside.

Beat the cream cheese with an electric mixer until light and fluffy, gradually add 1/4 cup plus 2 tbsp sugar and mix well. Add the whole egg, remaining egg yolk, and the whipping cream, beating well. Add cornstarch and vanilla extract, beat batter until smooth. Add pumpkin puree mixture and mix well. Pour batter into prepared pan, over the graham cracker crust. Bake in preheated oven for 50-55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn off the oven, and open the oven door, but allow cake to remain in oven for the next hour. This will help prevent the top from cracking. Cover and refrigerate. Remove the springform pan before adding toppings & decorating.

Chocolate Ganache topping: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum, if desired. Allow the ganache to cool slightly before pouring over the cheesecake. Start at the center of the cake and work outward.

Dulce de Leche topping: Place the can of sweetened condensed milk [label removed] on it's side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can. Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up. Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature. [Important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously). On top of the chocolate ganache, add a layer of dulce de leche.

Decorate the pie with pecan halves and whipped cream and enjoy!