Preheat your oven to 350°F (160°C Fan). In a mixing bowl, combine crushed Lotus biscuits or graham crackers with superfine granulated sugar and ground cinnamon. Pour in melted unsalted butter and stir until well combined. Press this mixture into the bottom and sides of a 10-inch springform pan.

Bake the crust in the preheated oven for about 10 minutes until lightly golden and fragrant.

In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy. Gradually add the sugar while mixing, ensuring it's fully incorporated. Add the eggs one at a time, mixing well after each addition. Gently fold in the pumpkin puree along with ground spices until completely smooth.

Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula. Bake for approximately 1 hour. Look for a slight wobble in the center when shaking the pan.

After baking, turn off the oven and crack the door open, allowing the cheesecake to cool down for about an hour. Cover and refrigerate for at least 4 hours, preferably overnight.

While cooling, prepare the candied pecan topping by combining pecan halves, maple syrup, and spices in a saucepan over medium heat. Stir for about 15 minutes until the maple syrup thickens.

Once chilled, carefully release the cheesecake from the springform pan. Spoon the candied pecan mixture around the edge of the cheesecake before serving.