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Prepare Pecan Crust
Place oven rack in center of oven, heat to 350°F.
Cut cream cheese into chunks, place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and blend well. Continue beating while very slowly adding brown and granulated sugars, scraping down sides of bowl as needed; beat until smooth. Add spices to taste; blend well.
Beat whole eggs with the yolks in small bowl. Add eggs to the cheese mixture about ¼ at a time, beating well until blended.
Pour batter into baked cooled Pecan Crust; spread top smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes.
Turn oven off. Let cake stand in oven with door propped open for about 90 minutes.
Transfer pan to wire rack, allow to cool, undisturbed, away from drafts for 6-8 hours or overnight.
Remove sides of pan. Refrigerate cake uncovered overnight, or at least 8 hours. Cover cake loosely with plastic wrap, refrigerate until serving time.
NOTES: No-fat cream cheese can be substituted for about 2/ 3 of the total cream cheese.
Source: USENET Cookbook