White Chocolate Pumpkin Cheesecake with Almond Topping

Directions

• In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.
• Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.
• Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.
• Carefully run a knife around edge of springform pan to loosen cheesecake; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.
• Remove sides of pan. Just before serving, sprinkle topping over cheesecake.