Pumpkin-Brandy Cheesecake - cooking recipe

Ingredients

1 1/2 c. gingersnap crumbs
2/3 c. sliced almonds, toasted and divided
1/2 tsp. ground cinnamon
1/3 c. butter or margarine, melted
4 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground ginger
4 eggs
1 c. canned mashed pumpkin
1/4 c. brandy
1 (16 oz.) carton sour cream
1/4 c. sugar
2 Tbsp. brandy

Preparation

Combine gingersnap crumbs, 1/3 cup almonds and cinnamon, mixing well.
Add butter and stir well.
Press evenly onto bottom of a 10-inch spring-form pan.
Bake at 425\u00b0 for 10 minutes.
Cool crust completely on a wire rack.