1 3/4 c. graham crackers
1/4 c. melted butter

Mix ingredients together and press into pan.

FILLING:

16 oz. cream cheese, room temperature
1 (16 oz.) can unsweetened solid pack pumpkin
5 eggs
3/4 c. firmly packed brown sugar
1/2 c. Frangelico
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves

FOUR CREAM TOPPING:

16 oz. sour cream
1/4 c. sugar
1/4 c. Frangelico

Blend all ingredients for filling in processor until smooth. Pour into crust and bake into 350 degree oven for 45 minutes or until edges begin to pull away from sides of pan. Center may not be firm.

Mix topping ingredients together. Without removing from oven, pour topping onto cake and spread evenly. Bake 10 minutes longer until edges begin to bubble. Remove from oven and cool on rack. Refrigerate at least 12 hours. Let stand at room temperature for 30 minutes before serving.

Hazelnuts may be placed on top to decorate.