6 oz. graham crackers (about 11 crackers), plus more, chopped, for serving
1/2 c. pecans, plus more, chopped, for serving
1 tbsp. plus 3/4 cup sugar, divided
4 tbsp. (1/2 stick) unsalted butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1/3 c. sour cream, at room temperature
1/3 c. heavy cream, at room temperature
2 tbsp. molasses
1 tbsp. cornstarch
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. kosher salt
2 tsp. pure vanilla extract
2 large eggs plus 2 yolks, at room temperature
Grated lemon zest, for serving
Preheat oven to 375°F. Pulse graham crackers, pecans, and 1 tablespoon sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Transfer to a 9-inch springform pan and press evenly on the bottom and 1 inch up the sides. Bake until fragrant and beginning to color, 7 to 10 minutes. Transfer to a wire rack and let cool. Reduce oven to 325°F.
Beat cream cheese, sour cream, heavy cream, molasses, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and remaining 3/4 cup sugar with an electric mixer on medium speed until smooth. Beat in vanilla. Add eggs and yolks one at a time, beating just until incorporated after each addition.
Spread cream cheese mixture into cooled crust. Bake until edges are set but center still wobbles slightly, 40 minutes. Turn off oven and let stand, in oven, 30 minutes. Run a knife between the cheesecake and pan (do not release the spring); let cool completely in the pan, 4 hours. Once cool, refrigerate until chilled, at least 4 hours and up to overnight.
Run a knife between the cheesecake and pan before releasing the spring. Transfer to a serving platter. Sprinkle with graham crackers, pecans, and lemon zest.