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

FILLING:

4 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 tbsp maple syrup
3 tbsp. Cognac
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs, at room temperature
1/4 c. heavy cream
1 c. canned pumpkin

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tbsp. maple syrup
1 tbsp. Cognac

Preheat oven to 425 degrees. Combine crust ingredients and press in an even layer onto the bottom of a 10-inch springform pan. Bake 10 minutes. Remove pan from oven and reduce oven temperature to 325 degrees. Beat cream cheese with an electric mixer until smooth. Gradually add sugar, beating until fluffy and light. Add maple syrup, Cognac, ginger, cinnamon and nutmeg; blend well. Add eggs, one at a time, beating thoroughly after each addition. Add cream and pumpkin; mix well. Pour filling mixture into prepared crust. Do not fill to the very top, leave about half an inch for topping. Bake for 45 minutes. Turn off oven. Do not open door during baking time or for one hour after oven is turned off. Remove cake.

Preheat oven to 425 degrees. Prepare topping: Blend sour cream, sugar, maple syrup and Cognac. Spread over cake. Bake for 10 minutes. Allow cheesecake to cool at room temperature for about one hour. Then chill at least three hours before removing sides of pan. This cake freezes well.