Pumpkin White Chocolate Cheesecake

I love cheesecake and this one is great for fall and the holidays. Cooking time includes chilling time.

• Ready In: 6 hrs 30 mins
• Serves: 16

Ingredients

• 25  gingersnap cookies (2 inch)
• 2  tablespoons sugar, plus
• 1  teaspoon sugar, divided
• 1  cup sugar, plus
• 1  teaspoon sugar, divided
• 1⁄4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3⁄4 cup canned pumpkin
• 3⁄4 cup white chocolate chips, melted
• 3  eggs
• 1  teaspoon ground cinnamon
• 1  teaspoon vanilla extract
• 1⁄2 cup  chopped  almonds
• 2  tablespoons butter

Directions

1. Preheat oven to 350 degrees.
2. Place cookies in food processor; process until fine crumbs. Add 2 tablespoons sugar and butter.
3. Cover; process until combined. Press onto bottom of 9-inch springform pan; set aside.
4. Process cheese and 1 cup sugar in food processor until smooth.
5. Add pumpkin, melted morsels, eggs, cinnamon, vanilla and nutmeg. Process until combined. Pour into crust-lined pan.
6. Bake 55 to 60 minutes or until center is almost set.
7. Remove from oven; cool on wire rack for 30 minutes.
8. Process almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; spread on baking pan.
9. Bake at 350 for 10 minutes until toasted.
10. Sprinkle nut mixture on cheesecake. Loosen sides of cheesecake; cool 1 hour.
11. Cover; chill 4 hours or until firm.