In a medium mixing bowl, combine the chopped pecans, brown sugar, and softened butter. Using a fork or pastry blender, mix until the mixture resembles coarse crumbs. Set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer at high speed until smooth and creamy. Add the brown sugar and continue mixing until well incorporated. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the pumpkin butter and mix until smooth and uniform.

Pour the prepared cheesecake filling into the pre-made graham cracker crust. Smooth the surface with a spatula to ensure even distribution.

Preheat the oven to 350°F (175°C). Place the cheesecake on the center rack of the oven and bake for 40 minutes, or until the edges are set, and the center jiggles slightly when gently shaken.

Carefully remove the cheesecake from the oven and evenly sprinkle the prepared pecan topping over the surface. Return the cheesecake to the oven and bake for an additional 5 minutes, or until the topping has melted slightly and is golden.

Remove the cheesecake from the oven and allow it to cool on a wire rack to room temperature. Once cooled, cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight, to set fully.