SPICY PUMPKIN CHEESECAKE IN HAZELNUT CRUST

6 T softened, cut up butter

1 C flour

1/2 C ground toasted hazelnuts or pecans

2 T sugar

Preheat oven to 375 degrees.  In food processor, combine butter, flour, nuts and sugar.  Pulse 15 times or until mixture resembles coarse crumbles.  Pat evenly over bottom and 1 inch up sides of 10 inch springform pan.  Bake 18-20 minutes and cool on wire rack.

FILLING:

3 pkgs (8oz) softened cream cheese

2 C plus 3 T sugar

3 eggs

1 16 oz can pumpkin

1 t cinnamon

1/2 t ginger

1/4 t nutmeg

1 pint sour cream

In large mixing bowl, beat at medium speed cream cheese and 2 cups sugar until smooth.  Add eggs one at a time and beat well.  Beat in pumpkin, cinnamon, ginger and nutmeg until smooth.  Pour into prepared crust.  Bake 60 minutes or until center is just set. 

Meanwhile, combine sour cream and remaining 3 tablespoons sugar in small bowl.  Remove cheesecake and increase oven temp to 500 degrees.  Gently spoon sour cream mixture evenly over filling.  Bake 5 minutes more or until top is shiny and set.  Cool on wire rack.  Cover and refrigerate at least 4 hours or overnight.