Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FOR THE CRUST-----
   1 1/2  cups          Finely crushed graham
                        Cracker crumbs
     1/4  cup           Almonds -- ground
   2      tablespoons   Sugar
     1/2  teaspoon      Ginger -- ground
     1/2  teaspoon      Cinnamon
   6      tablespoons   Unsalted butter -- melted
                        -----FOR THE FILLING-----
   2      pounds        Cream cheese -- softened
   1 1/4  cups          Sugar
   3      tablespoons   Cognac
   3      tablespoons   Maple syrup
   1      teaspoon      Ground ginger
   1      teaspoon      Cinnamon
     1/2  teaspoon      Nutmeg
   4      large         Eggs -- at room temperature
     1/4  cup           Heavy cream
   1      cup           Canned pumpkin
                        -----FOR THE TOPPING-----
   1 1/2  cups          Sour cream
   3      tablespoons   Sugar
   1      tablespoon    Cognac
   1      tablespoon    Maple syrup
     1/2  cup           Sliced almonds -- toasted for Garnish

Preparation:

1. Generously grease a 10" springform pan with vegetable shortening.

2. To prepare the crust, thoroughly combine crumbs, ground almonds, sugar, ginger, cinnamon, and melted butter.. Press firmly into bottom of the greased springform pan. Set aside. Heat oven to 250 deg..

3. To prepare filling, beat softened cream cheese smooth in mixer. Gradually add the sugar, beating until light and fluffy. Add cognac, maple syrup, ginger, cinnamon and nut meg. Blend well. Add eggs one at a time. Beat well after each addition. Add cream and pumpkin. Mix well. Pour filling into unbaked crust, and smooth the top. Bake for two hours, until soft but firm. Shake pan slightly. Cake should not wiggle. Remove and let cool on a rack for 30 minutes. After 20 minutes, heat oven to 350 deg.

4. 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.