Pumpkin Cheesecake

Pumpkin Cheesecake -- Jenny

Crust:
1&1/2 Cups graham cracker crumbs
1/2 Cup ground almonds (I use one small pack of "almond bits"
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/3 Cup butter, melted

Filling:
4 (8-ounce) packages cream cheese, softened
1 & 1/4 Cups sugar
3 teaspoons brandy (I sometimes substitute half water, half vanilla)
3 Tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground ginger
4 eggs
1 Cup canned pumpkin
1/4 Cup whipping cream

Topping:
2 Cups sour cream
1/4 Cup sugar
1 Tablespoon brandy
1 Cup whipping cream (for piping around edges when finished)
1/4 Cup slivered almonds, toasted

Prepare crust by mixing together crumbs, almonds, ginger and cinnamon. Add melted butter, stirring well. Press mixture into bottom of 10 inch springform pan. Bake at 425 10 minutes (or less, be careful not to burn). Set aside.

For filling: in a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, beating until light and fluffy. Add brandy, maple syrup and spices. Blend well. Add eggs, one at a time, beating thoroughly after each addition. Add pumpkin and cream, mixing well. Pour mixture into prepared crust. Bake at 325 45 minutes. Turn off overn. Do not open oven door during baking time or for 1 hour after oven is turned off. Remove cake and cool.

For topping: beat sour cream, sugar, maple syrup and brandy. Carefully spoon over top of cake. Bake at 425 10 minutes. Cool completely on wire rack. Cover and chill at least 4 hours. Before serving, whip cream, sweeten with sugar if desired,and pipe around edges of cheesecake. Sprinkle cream with toasted almonds. This cake freezes well. Serves 12.