Pumpkin Cheesecake

ingredients

Crust
2 cups graham cracker crumbs 1/2 cup granulated sugar
3/4 cup ground toasted hazelnuts 1/2 cup melted butter
Filling
4 8oz packages cream cheese, softened 3/4 tsp. ground ginger
2 cups granulated sugar 3/4 tsp. ground nutmeg
1-Tablespoon vanilla 1/4 tsp. ground cloves
1/2 cup sour cream 1/4 cup all-purpose flour
1/2 cup whipping cream 8 eggs
1 1/2 tsp. ground cinnamon 3 cups canned pumpkin (slightly less than one 29 oz. can)

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Preheat oven to 400 degrees
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To Make Crust: Lightly spray the bottom and sides of two 10-inch spring form
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pans with nonstick cooking spray. Line sides of the pans with parchment or wax
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paper. In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and
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melted butter. Mix well and divide evenly between prepared pans. Press firmly
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over the bottom and 1/2 inch up the sides of the pan.
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To Make filling: In a large bowl, use a heavy-duty electric mixer to combine cream
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cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping
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cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger,
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nutmeg, cloves and flour. Add eggs one at a time, beating well after each
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addition; beat in pumpkin. Divide evenly between prepared pans. Place in oven
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side by side, Bake 20 minutes, then lower oven temperature to 200 degrees for 1
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hour or until the cheesecakes feel firm to the tough. Turn oven off and let
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cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This
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should prevent cracking (if a crack should appear, blend some sour cream,
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powdered sugar and vanilla and spread over the top when ready to serve). Cool,
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cover and refrigerate or freeze cheesecakes. Note: To toast hazelnuts, spread the
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shelled nuts in a shallow pan or roast in a 275 degree oven for 20 to 30 minutes
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or until the skins crack. To remove skin, rub nuts while warm with a rough cloth