Pumpkin Cognac Cheesecake

Ingredients

Amount		Ingredient	Preparation
Crust
1 1/2	cup	graham cracker crumbs	finely crushed
1/4	cup	almonds	ground
2	tablespoon	sugar
1/2	teaspoon	ginger	ground
1/2	teaspoon	cinnamon
6	tablespoon	butter	unsalted, melted
Filling
2	pound	cream cheese	softened
1 1/4	cup	sugar
3	tablespoon	cognac
3	tablespoon	maple syrup
1	teaspoon	ginger	ground
1	teaspoon	cinnamon
1/2	teaspoon	nutmeg
4	large	eggs	at room temperature
1/4	cup	heavy whipping cream
1	cup	pumpkin (canned)
Topping
1 1/2	cup	sour cream
3	tablespoon	sugar
1	tablespoon	cognac
1	tablespoon	maple syrup
1/2	cup	almonds	sliced, toasted, for garnish

Directions

Generously grease a 10-inch springform pan with vegetable shortening.

To prepare the crust, thoroughly combine crumbs, ground
almonds, sugar, ginger, cinnamon, and melted butter.

Press firmly into bottom of the greased springform pan.

Set aside.

Heat oven to 250 degrees.

To prepare filling, beat softened cream cheese smooth in
mixer.

Gradually add the sugar, beating until light and fluffy.

Add cognac, maple syrup, ginger, cinnamon and nutmeg.

Blend well.

Add eggs one at a time.

Beat well after each addition.

Add cream and pumpkin.

Mix well.

Pour filling into unbaked crust, and smooth the top.

Bake for two hours, until soft but firm.

Shake pan slightly.

Cake should not wiggle.

Remove and let cool on a rack for 30 minutes.

After 20 minutes, heat oven to 350 degrees.

To prepare topping.

Combine sour cream, sugar, cognac and maple syrup.

Mix thoroughly.

Spread topping on cooled cheesecake.

Return assembled cheesecake to oven for 7 minutes.

Remove and let cheesecake cool on a rack for at least 4 hours
at room temperature before removing sides of springform pan.

Garnish outer edge of cake with toasted almond slices.

To serve, slice cheesecake with warm knife.