Christmas Cheesecake

• 1 1/2 c. gingersnap crumbs
• 1 1/3 c. slivered almonds, toasted and divided
• 1/2 tsp. ground cinnamon
• 1/3 c. melted butter
• 4 (8 oz.) pkg. softened cream cheese
• 1 1/4 c. sugar
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. ground ginger
• 4 eggs
• 1 c. canned pumpkin, mashed
• 1/4 c. brandy
• 3 Tbsp. half and half cream
• 16 oz. sour cream
• 1/4 c. sugar
• 2 Tbsp. brandy
• green candied cherry wedges

1. Combine gingersnaps, 1/3 cup almonds and cinnamon.
2. Add butter; blend well.
3. Press evenly into bottom of 10-inch spring-form pan.
4. Bake at 425u0b0 for 10 minutes.
5. Cool completely.

gingersnap crumbs, slivered almonds, ground cinnamon, butter, cream cheese, sugar, pumpkin pie spice, ground ginger, eggs, pumpkin, brandy, cream, sour cream, sugar, brandy, green candied cherry wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007770 (may not work)