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Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup almonds, ground
1/2 tsp ginger
1/2 tsp cinnamon
1/3 cup butter, melted

32 oz cream cheese, softened
1 1/4 cups sugar
3 Tbsp maple syrup
3 Tbsp cognac
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
4 eggs, room temperature
1/4 cup whipping cream
1 cup cooked or canned pumpkin

2 cups sour cream
1/4 cup sugar
1 tbsp maple syrup
1 tbsp cognac
1/4 cup almonds
1 tbsp butter

Preheat oven to 425 F. Combine ingredients and press in even layer
on bottom of 10-inch Springform pan. Bake for 10 minutes. Remove
pan from oven and reduce the oven temperature to 325 F.

Beat cream cheese with electric mixer until smooth. Gradually add
sugar, beating until fluffy and light. Add maple syrup, Cognac,
ginger, cinnamon and nutmeg. Blend well. Add eggs 1 at a time,
beating thoroughly after each addition. Add cream and pumpkin and
mix well. Pour filling mix ture into prepared crust. Bake for 45
minutes. Turn off oven. Do not open oven door during baking time,
or for 1 hour after oven is turned off. Remove cake. For 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 1 hour. Saute almonds in butter. Arrange in a ring
around the perimeter of the cake. Chill for at least 3 hours before
removing sides of pan.


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