Pumpkin Cheesecake with Scotch

CRUST: 30 gingersnaps 3 Tbls. sugar 1/4 cup unsalted butter, melted FILLING: 15-oz. unsweetened pumpkin 5 eggs, slightly beaten 3/4 cup firmly-packed brown sugar 1 Tbls. scotch whiskey (or bourbon) 1 tsp. vanilla extract 1 1/2 tsp. ground cinnamon 3/4 tsp. ground ginger 1/2 tsp. grated nutmeg pinch ground cloves 1/2 tsp. salt 1 Tbls. cornstarch 1/2 c. granulted sugar 24 oz. cream cheese, at room temperature TOPPING: 16 oz. sour cream 1/4 cup sugar 3Tbls. scotch (or bourbon) OPTIONAL: 10-16 pecan halves.

Grind cookies and brown 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 together pumpkin, eggs, brown sugar, scotch and vanilla until smooth. Stir together spices, salt and cornstarch and process with the cream cheese until smooth; add the cream cheese into the pumpkin mixture and stir till well blended. Pour the filling into crust and bake about 50 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. Remove cake from oven and spread the topping evenly on the cake; decorate with a ring 0f pecan halves if desired. Return to oven and bake about 10 min. more, 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. Let stand at room temp. 30 min. before serving. Refrigerate any leftovers.

Yield: 10 (to 16 smallish) servings.