Almond-Topped Pumpkin Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/3 cup finely chopped almonds
• 1 tablespoon sugar
• 1/4 teaspoon pumpkin pie spice
• 1/4 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 cup canned pumpkin
• 1/4 cup eggnog
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 1/2 teaspoon each ground ginger, cinnamon and nutmeg
• 3 large eggs, lightly beaten
• 1 cup sour cream
• 3 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a
3. . Bake at 325u0b0 for 10 minutes. Cool on a wire rack.
4. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust.
5. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325u0b0 for 55-60 minutes or until center is almost set. Let stand for 5 minutes.
6. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted.
7. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

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Taken from www.tasteofhome.com/recipes/almond-topped-pumpkin-cheesecake/ (may not work)