Douglass Pumpkin Recipe

Crust: Combine all ingredients; sprinkle on the bottom of a 10-inch springform pan. Note: You may use crust mixture, as desired. Just remember to combine equal amounts of each ingredient listed; store until needed.

Filling: At high speed of electric mixer, whip cream cheese for about 10 to 15 minutes, or until very fluffy. While cheese is whipping, add sugar, and 4 eggs, one at a time, at one minute intervals. Add cognac and rum (to taste, if desired). Fold in pumpkin and pumpkin pie spice. In a separate mixing bowl, whip egg whites and cream of tartar until very stiff. Fold egg whites into pumpkin-cream cheese mixture along with chopped almonds. Spoon pumpkin mixture into prepared springform pan. Bake at 300 degrees F. for 1 hour. Let cool, then chill.

Glaze: To garnish cheesecake, dip a tablespoon into boiling water; then immediately run spoon into whipped cream spooning out ""egg shaped"" mounds. Place whipped cream mounds on border of cheesecake. Place white chocolate and walnut oil in the microwave; microwave on LOW setting for 1 to 2 minutes, stirring frequently, until chocolate is melted. (You may also melt chocolate and oil in the top of a double boiler, if desired.) Top each whipped cream mound with a mound of white chocolate, using a tablespoon. Decorate with fresh strawberries that have been washed in brandy. Yield: One 10-inch cheesecake