Pumpkin Cheesecake

CRUST: 24 gingersnaps 3 Tbls. sugar 1/4 cup unsalted butter, melted FILLING: 16 oz. cream cheese, at room temperature 16-oz. can unsweetened solid-pack pumpkin 5 eggs 3/4 cup firmly-packed brown sugar 1/2 cup Frangelico liqueur 1 tsp. ground cinnamon 1 tsp. vanilla extract 1/2 tsp. ground ginger 1/4 tsp. grated nutmeg 1/4 tsp. ground cloves TOPPING: 16 oz. sour cream 1/4 cup sugar 1/4 cup Frangelico

Grind cookies and sugar to fine crumbs in food processor. With processor running, slowly add butter. Press mixture into bottom of 9-in. springform pan, and freeze 15 min. (to 3 days).

Preheat oven to 350F (using middle rack). Blend filling ingredients together till smooth. Pour into crust and bake about 45 min., until edges begin to pull away from side of pan and the edges start to brown (the center will not be firm).

Whisk topping ingredients together. Without removing cake from oven, pour the topping on the cake; starting at the edges, spread it over evenly. Continue baking about 10 min., till the edges begin to bubble.

Remove from oven and cool on a wire rack. Refrigerate at least 12 hours (to 2 days). Remove form and press 10 whole hazelnuts around the top edge. Let stand at room temp. 30 min. before serving.

Yield: 10 servings