MIX ingredients. Press 1-1/4 cups of the crumb mixture onto bottom of each of 6 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe). Refrigerate while preparing Filling.
BEAT cream cheese, sugar and flour in 12-qt. bowl of mixer (or in 6-qt. bowl for trial recipe) on low speed 3 min. or until creamy, stopping occasionally to scrape bottom and side of bowl. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in pumpkin and spices. Pour 1-1/4 qt. batter over each Crust.
BAKE in 225ºF-convection oven 1 hour to 1 hour 15 min. or until centers are almost set. Cool completely on wire racks. Refrigerate 4 hours. Just before serving, garnish sides and tops of cheesecakes with pecan halves; drizzle with ganache.