Pumpkin Cognac Cheesecake

• 600 de
• 10 springform with vegetable shortenin (pan)
• 4 eggs at room temperature
• 900 ml cream cheese softened
• 350 ml sour cream
• 250 gr sugar
• 250 gr pumpkin (canned)
• 160 gr graham cracker crumbs (finely crushed)
• 95 gr almonds (sliced toasted)
• 80 gr maple syrup