Pumpkin White Chocolate Cheesecake - cooking recipe

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

Preparation

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