Pumpkin Cognac Cheesecake

Ingredients

160 gr graham cracker crumbs
95 gr almonds
26 gr sugar
4 gr ginger
4 gr cinnamon
50 gr butter melted
900 ml cream cheese softened
250 gr sugar
60 ml cognac
80 gr maple syrup
1 gr nutmeg
4 eggs at room temperature
60 ml cream
250 gr pumpkin
350 ml sour cream
38 gr sugar
10 springform with vegetable shortenin
600 de

Instructions

To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4 hours at room temperature before removing sides of springform pan. Garnish outer edge of cake with toasted almond slices.To serve,slice cheesecake with warm knife.Makes dozen or more servings..... Your Link To The Philly.Inquirer Irwin