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Pumpkin Cheesecake with Frangelico

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

16 oz cream cheese (room temperature)
16 oz. can solid pack, unsweetened, pumpkin
5 eggs
3/4 c brown sugar
1/2 c Frangelico (hazelnut liquer)
1 t cinnamon
1 t vanilla
1/2 t ground ginger
1/4 t nutmeg (freshly grated, if possible)
1/4 t ground cloves

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

Grind gingersnaps and sugar in a food processor to fine crumbs.
With machine running, slowly add butter. Press mixture into bottom
of a 9 or 10" spring-form pan. Freeze for 15 minutes (can be
prepared up to 3 days ahead).

Position rack in center of oven and preheat to 350. Blend cream
cheese, pumpkin, eggs, brown sugar, Frangelico, cinnamon, vanilla,
ginger, nutmeg and cloves in food processor until smooth, stopping
once to scrape down sides of work 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.

Whisk together sour cream, sugar and Frangelico.

Without removing cake from oven, pour sour cream mixture evenly
over hot cake, starting at the edges. Spread evenly with a spoon
or spatula. Continue baking until edges begin to bubble (about 10
minutes). Cool on rack and refrigerate at least 12 hours. Run a
sharp knife around edge of pan before removing the form. Press
hazlenuts around top edge of cake for garnish.

Serves 10 (more or less)

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