Preheat the oven to 325 degrees F.
Position a rack in the center of the oven.
Wrap the outside of a 9 inch springform pan with foil. Brush the inside of the pan with some of the melted butter.
Combine the remaining butter with the other crust ingredients in a small bowl.
Press the crumb mixture into the bottom and up the sides of the springform pan, packing it tightly and evenly.
Bake the crust until golden brown, 15-20 minutes.
Cool on a wire rack.
Meanwhile, bring a medium pot of water to a boil and start on the filling.
Beat the cream cheese and sour cream in a mixer until smooth.
Add the brown sugar and beat until well combined, scraping down the sides of the bowl once or twice.
In a medium bowl, whisk together the pumpkin puree, eggs, bourbon, vanilla, salt and spices until well combined.
Add this to the cream cheese mixture and beat until just combined.
Scrape the sides of the bowl with a spatula and fold a few times to make sure the mixture is uniform.
Pour the pumpkin mixture into the cooled crust and place the springform pan inside of a roasting pan.
Place the roasting pan in the oven and carefully pour the boiling water in the roasting pan until it comes about halfway up the sides of the springform pan.
Bake until the outside of the cheesecake is set, but the center is still loose, about 1 hour 45 minutes.
Turn off the oven, crack the door open a bit, and let the cheesecake cool in the oven for about 30 minutes.
Remove the springform pan from the roasting pan and allow to cool completely on a wire rack.
Run a knife around the edge of the cheesecake and refrigerate for several hours (until fully set) or overnight.