-----CRUST----- 24 Gingersnaps

1/2 c Butter -- melted

3 tb Sugar

-----FILLING----- 16 oz Cream cheese -- softened

16 oz Pumpkin puree

5 Eggs

3/4 c Sugar, brown

1/2 c Frangelico liqueur

3/4 ts Cinnamon, ground

1/2 ts Ginger, ground

1/4 ts Nutmeg, ground

1/8 ts Cloves, ground

1 t Vanilla extract

-----TOPPING----- 2 c Sour cream

1/4 c Sugar, granulated

1/4 c Frangelico liqueur

10 Hazelnuts, whole

Combine ginger snaps and sugar in food processor and process until fine. With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes. In food

processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble.

Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter. Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour. From David Wood Dessert Book Calgary Sun, Monday, October 30, 1990 per Fred Towner Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 3 JUL 1995 080920 ~0500