Pumpkin cheesecake Recipe

Pumpkin cheesecake

1 1/2 c graham cracker crumbs
1/2 c ground almonds
1/2 t ginger
1/2 t cinnamon
1/3 c melted butter
4 8oz packages cream cheese
1 1/4 c sugar
3 t maple syrup
3 T cognac
1 t ginger
1 t cinnamon
1/2 t nutmeg
4 eggs
1/4 c heavy cream
1 c canned pumpkin
2 c soured cream
1/4 c sugar
1 T maple syrup
1 T cognac
1/4 c almonds
1 T butter

For crust: Preheat oven to 425. Combine first 5 ingredients and press in even layer on bottom of 10" springform pan. Bake 10 minutes. remove pan from oven and reduce temp to 325.
For filling: Beat cream cheesewith electric mixer until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon, and nutmeg. blend throughly. Add eggs one at a time, beating well after each addition. add cream and pumpkin and mix well. Pour into prepared crust. Bake for 45 minutes. turn off oven. do not open oven door during baking time or for 1 hour after oven is turned off. Take out cake.
For topping: Preheat oven to 425. blend soured cream, sugar, maple syrup and cognac. spread over cake. Bake for 10 minutes. Allow cheesecake to cool for 1 hour at room temperature. Saute almonds in butter. Arrange in ring around perimeter of cake. chill at least 3 hours before serving.