Combine the crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar and the melted butter or margarine and mix well. Firmly press mixture into one 23cm springform pan.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground nutmeg, ground ginger and salt in a medium bowl. Mix well and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 3/8 cup (75g) white sugar and mix well. Add the whole egg, remaining egg yolk and the cream, beating well. Add cornflour and vanilla and lemon essences, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake for 50 to 55 minutes. Do not overbake. Centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.