White Chocolate Pumpkin Cheesecake With Almond Topping

• 1-1/2 cups crushed gingersnap cookies (about 32 cookies)
• 1/4 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 5 ounces white baking chocolate, melted and cooled
• 3/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped almonds
• 2 tablespoons butter, melted
• 1 teaspoon sugar

1. In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.
3. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a
4. .
5. Bake at 350u0b0 for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.
6. Carefully run a knife around edge of springform pan to loosen cheesecake; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.
7. Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

cookies, butter, cream cheese, sugar, eggs, vanilla, chocolate, pumpkin, ground cinnamon, ground nutmeg, almonds, butter, sugar

Taken from www.tasteofhome.com/recipes/white-chocolate-pumpkin-cheesecake-with-almond-topping/ (may not work)