1 cup graham cracker crumbs (about 15 crackers)
1/2 cup chopped toasted hazelnuts
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup tightly packed light brown sugar
3/4 cup heavy cream
4 eggs
2 teaspoon vanilla
1 can (16 ounce) solid pack pumpkin, like Libby's
3 tablespoons all-purpose flour
2 teaspoons each pumpkin pie spice and fresh orange zest (I substituted 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves)

Heat oven to 325°F. Combine first 3 ingredients. Press into greased 9-inch springform pan wrapped in foil.

Bake 10 minutes. Combine next 5 ingredients. Whisk next 3 ingredients into 2 cups cream cheese batter. Stir rest into remaining batter. Pour pumpkin batter into crust. Swirl in cream cheese mixture.

Bake 1 hour and 10 minutes in pan filled with 1-inch water. Leave in water bath 30 minutes to set.

Makes 12 servings.