1. 1. Preheat the oven to 350°F (175°C).

2. 2. In a bowl, mix graham cracker crumbs and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan.

3. 3. In a large mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, chili garlic sauce, cinnamon, nutmeg, and salt. Mix until well combined.

4. 4. Pour the cheesecake mixture over the crust in the springform pan.

5. 5. Bake for 50-60 minutes, until the center is set but still slightly jiggly.

6. 6. While the cheesecake is baking, prepare the candied pecans. In a skillet over medium heat, melt butter. Add sugar, cinnamon, and salt, stirring until sugar dissolves.

7. 7. Add pecans to the skillet and stir to coat. Cook for 3-5 minutes until golden brown. Remove from heat and let cool.

8. 8. Once the cheesecake is baked, remove from oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

9. 9. Serve chilled, topped with candied pecans.