Candied Pumpkin-Topped Cheesecake

HEAT oven to 325ºF.

MIX wafer crumbs and butter until well blended; press onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, ground cinnamon and ground cloves; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MEANWHILE, place whole cloves and anise seed in 5-inch-square piece of cheesecloth; tie closed with kitchen string. Place in medium saucepan. Add water, piloncillo and cinnamon sticks; bring to boil. Simmer on medium-low heat 40 min., stirring occasionally. Remove and discard cheesecloth pouch. Add pumpkin to water remaining in saucepan; simmer 20 min. or until pumpkin is tender and coated with syrup, stirring occasionally. Cool completely.

REMOVE cinnamon sticks from pumpkin mixture just before serving; spoon pumpkin mixture over cheesecake. Garnish with cinnamon sticks.