(A great alternative to Thanksgiving dessert.)

GINGERSNAP CRUST:

24 gingersnaps
3 tbsp. sugar
1/4 c. (1/2 stick) butter, melted

PUMPKIN FILLING:

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

SOUR CREAM TOPPING:

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

For crust: Grind ginger snaps and sugar in processor to fine crumbs. With machine running, slowly add butter. Press mixture into bottom of 9 inch springform pan. Freeze for 15 minutes (can be prepared 3 days ahead.)

For filling: Position rack in center of oven and preheat to 350 degrees. Blend all ingredients in processor until smooth, stopping once to scrape down sides of bowl. Pour filling into crust lined pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, about 45 minutes. Center will not be firm.

For topping: Whisk together sour cream, sugar and Frangelico.

Without removing cake from oven, pour topping evenly over hot cake starting at edges. Spread evenly. Continue baking cake until edges begin to bubble, about 10 minutes. Cool on rack. Refrigerate at least 12 hours (can be prepared 2 days ahead). Lightly press hazelnuts into top edge of cake - optional.

Let stand at room temperature for 15 minutes before serving. 10 servings.