Pumpkin Cheesecake

Crust

1 1/2 Cup finely ground gingersnaps
3/4 Cups finely ground hazelnuts
3 T Brown Sugar
6 T Sweet Butter (melted)

Filling

1 1/2 Pounds cream cheese at room Temperature
1 Cup packed brown sugar
1 1/2 Cups canned solid pack pumpkin
1/2 Cup whipping cream
1/3 Cup pure maple sugar
1 T Vanilla extract
3/4 t Cinnamon
1/2 t Allspice
4 Large eggs

Crust: Preheat oven to 325. Mix first 3 ingredients. Add melted butter. Press into bottom and 2 inches up sides of 9 inch spring form pan.

Filling. With mixer, beat cream cheese and brown sugar until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon and allspice. Beat until smooth. Add eggs one at a time, beating until just combined. Pour batter into crust. Bake 1.5 hours
or until center is set. Cool 30 minutes before removing from pan. Refrigerate overnight.