CRUST:

1 1/2 c. graham cracker crumbs
1/3 c. ground almonds
1/2 tsp. ginger
1/2 tsp. cinnamon
1/3 c. melted butter (or more)

FILLING:

4 (8 oz.) pkgs. cream cheese
1 1/4 c. sugar
3 tbsp. maple syrup
3 tbsp. cognac (any brandy)
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs, at room temperature
1/4 c. heavy cream
1 1/4 can cooked or canned pumpkin

CRUST: Preheat oven to 425 degrees. Combine crust ingredients; press in even layer 10-inch springform pan. Bake 10 minutes. Remove pan from oven and reduce temperature to 325 degrees.

FILLING: Beat cream cheese with electric mixer until smooth. Gradually add sugar, beating until fluffy and light. Add maple syrup and spices. Blend well. Add eggs, one at a time, beating thoroughly after each egg. Add heavy cream and pumpkin and mix well.

Pour filling mixture into crust. Bake 45 minutes, turn off oven BUT DO NOT open oven door for 1 hour after or during baking time. Remove cake.