Pumpkin Cheesecake

Jan made this in honor of Halloween.

Crust:

1.5 cups graham cracker crumbs

1/3 cup ground almonds

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/3 cup butter, melted

Mix crumbs, almonds, ginger, and cinnamon.  Stir in butter.  Press onto bottom of 10 inch springform pan.  Bake at 425 degrees F for 10 minutes.  Remove pan from oven; reduce temperature to 325 degrees F.

Filling:

4 (8 oz) packages cream cheese, softened

1 1/4 cups sugar

3 tablespoons maple syrup

3 tablespoons cognac or brandy

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 eggs, room temperature

1 cup cooked pumpkin

1/4 cup whipping cream

Beat cream cheese at high speed of electric mixer until smooth.  Gradually add sugar, beating until fluffy and light.  Add syrup, cognac, ginger, cinnamon, and nutmeg; blend well.  Add eggs, one at a time, beating well after each addition.  Add pumpkin and cream; mix well.  Pour into prepared crust.  Bake at 325 degrees F for 45 minutes.  Turn off oven.  Do not open oven door during baking or for 1 hour thereafter.  Remove cake after 1 hour.  Return oven to 425 F.

Topping:

2 cups sour cream

1/4 cup sugar

1 tablespoon maple syrup

1 tablespoon cognac or brandy

1/4 cup almonds, sauteed in butter

Blend sour cream, sugar, syrup, and cognac.  Spread over cake.  Bake at 425 F for 10 minutes.  Allow to cool to room temperature for 1 hour.  Arrange almonds around top edges of cake.  Chill at least 3 hours before removing form.

This is from Perennials:  A Southern Celebration of Foods and Flavors