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

FILLING:

4 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
3 tbsp. brandy
3 tbsp. maple syrup
1 tsp. ground cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
4 eggs
1 c. canned pumpkin
1/4 c. whipping cream

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tbsp. maple syrup
1 tbsp. brandy
1 c. whipping cream
1/4 c. slivered almonds, toasted

Prepare crust by mixing together crumbs, almonds, ginger and cinnamon. Add butter, stirring well. Press mixture into even layer on bottom of 10 inch springform pan. Bake at 425 degrees for 10 minutes. Set aside.

For Filling: In large mixing bowl, beat cream cheese until smooth. Gradually add sugar, beating until fluffy and light. 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 degrees for 45 minutes. Turn off oven. 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 degrees for 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. Makes 12 servings.