Pumpkin Cheesecake in a Gingersnap Crust

Yields: 8 servings

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1/2 tablespoon VE Pure Vanilla Extract
3/4 teaspoon VE Cinnamon
1/2 teaspoon VE Ground Allspice
4 eggs

DIRECTIONS:
1. Preheat oven to 325 F
2. Lightly grease and flour a 9 inch spring form pan.
3. Mix together gingersnap crumbs, hazelnuts, brown sugar and melted butter. Press mixture onto bottom and up two inches on sides of pan.
4. Combine cream cheese and brown sugar with mixer until light and fluffy. Stir in the pumpkin then add cream, maple syrup, cinnamon, allspice and vanilla. Mix well. Using mixer add eggs, one at a time. Mix until batter is smooth.
5. Pour on gingersnap mixture. Bake for 90 minutes, or until center of cheesecake is set. Allow to cool then refrigerate overnight.