White Chocolate-Pumpkin Cheesecake

2 c gingernap cookies
1 c plus 2 TBS sugar
1/4 c butter - melted
3 - 8 oz - packages cream cheese, softened
3/4 c cooked pumpkin
3/4 c white chocolate chips, melted
3 eggs
1 tsp ground cinnamon
1 tsp vanilla
1/4 tsp ground nutmeg

Almond Topping:
1/2 c chopped almonds
2 TBS butter
1 tsp sugar

Preheat oven to 350. For crust place cookies in large food processor; process into fine crumbs. Add 2 TBS of the sugar and melted butter; process just until combined. Press into bottom of 9 inch springform pan; set aside.

For filling - place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. pour into crust-lined pan. Place springform pan in shallow baking pan.

Bake 55-60 mins or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 mins.

Meanwhile, for Almond Topping combine almonds, 2 TBS butter and 1 tsp sugar in food processor. Cover and process until combined - spread evenly in shallow baking pan. Bake 10 -12 mins until toasted, stirring occasionally.

Sprinkle almond topping on cheesecake. Loosen and remove sides of springorm pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.