Pumpkin Cheesecake 10 Recipe

Preheat oven to 425°. In 10-inch springform pan, with hand,mix graham cracker crumbs, almonds, ginger and butter; press onto bottom of pan. Bake crust 10 minutes; cool on wire rack. In large bowl, with mixer at medium speed, beat cream cheese just until smooth; gradually beat in brown sugar. With mixer at low speed, beat in eggs, egg yolks, pumpkin, flour, brandy, allspice and cinnamon just until blended, occasionally scraping bowl with rubber spatula. Pour cheese mixture onto crust in pan. Bake 15 minutes. Reduce oven temperature to 275°. Bake 1 hour longer. In bowl, with spoon mix sour cream and sugar. Remove cheesecake from oven. Spread sour cream mixture evenly on top of cheesecake. Bake 5 to 10 minutes until sour cream topping is set. Cool cheesecake in pan on wire rack . Refrigerate cheesecake 4 hour or until well chilled. To serve, remove side of spring form pan. Makes 20 servings.