White Chocolate Pumpkin Cheesecake
- Pre-heat oven to 350°F.
- Wrap outside of pan with foil. In processor, grind gingersnaps, add sugar, melted butter and press into 9" springform pan. Bake 5 to 7 minutes. Take out and keep oven at temperature.
- Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.
- Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.
- While cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours. Remove ring of pan and serve.