Ingredients for 12 servings:

CRUST:

1 1/2 c. graham cracker crumbs
1/3 c. ground almonds
1/2 tsp. ginger
1/2 tsp. cinnamon
1/3 c. butter, melted

Preheat oven to 425 degrees. Combine all crust ingredients. Press into bottom of 10-inch springform pan. Bake 10 minutes. Remove from oven. Reduce temperature to 325 degrees.

FILLING:

4 (8 oz.) pkgs. cream cheese
1 1/4 c. sugar
3 tbsp. cognac or brandy
1 tsp. ginger
1 tsp. cinnamon
1/21 tsp. nutmeg
4 eggs, room temperature
1/4 c. heavy cream
1 c. cooked or canned pumpkin

Beat cream cheese until smooth. Gradually add sugar; beat until light and fluffy. Add cognac, ginger, cinnamon, and nutmeg. Blend well. Add eggs, one at a time, beating well after each addition. Add cream and pumpkin; mix well.

Pour filling into crust. Bake 45 minutes. Turn off oven. Don't open door for 1 hour. Remove cake from oven.

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tbsp. maple syrup
1 tbsp. cognac or brandy
1/4 c. toasted almonds

Preheat oven to 425 degrees. Blend all ingredients, except almonds. Spread over cake. Return to oven 10 minutes. Cool to room temperature 1 hour. Arrange almonds in ring around cheesecake. Chill 3 hours before removing from pan. Freezes well.