gingersnap cookies (about 25 - 2 inch cookies) mine were about 1 1/2 inch cookies so i used about 40 or so
3 - 8 oz
packages cream cheese
cooked or canned pumpkin
white chocolate chips (melted)
1preheat oven to 350 degrees
FOR THE CRUST - place cookies into a food processor and process until fine crumbs
add the 2 tblsp. sugar and the 1/4 cup melted butter. process until combined. place into the bottom of a 9 inch spring form pan. set aside.
2FOR THE FILLING - place the cream cheese and 1 cup of sugar in food processor or mixture. process or blend until smooth. Add the pumpkin, melted white chocolate, eggs, cinnamon, nutmeg and vanilla. process or blend until smooth.
pour into crust lined springform pan. then place springform pan on a shallow baking pan or cookie sheet.
Bake for 55 minutes or until center appears nearly set when gently shaken. Remove, cool on wire rack 30 minutes
3FOR THE TOPPING - while the cake is cooling,place the almonds, sugar and melted butter in food processor. process until combined. Place evenly on a baking sheet and bake 10 to 12 minutes, stiring occassionally, until toasted. watch carefully so it doesn't burn
4sprinkle almond topping on top of cheesecake, loosen and remove sides of springform pan. cool cheesecake 1 hour more, cover loosely, chill at least 4 hours or overnight.
5NOTE - I didn't put the topping on the cheesecake until I served it. Bakers choice I guess.