I think this was originally a Taste of Home recipe. It's delicious! I usually serve it w/whip cream garnish.
1 1/2 c. crushed gingersnap cookies
1/4 c. butter, melted
3 packages (8 oz. each) cream cheese, softened
1 c. sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
5 squares (1 oz. ea.) white baking chocolate, melted and cooled
3/4 c. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. chopped almonds
2 Tb. butter, melted
1 tsp. sugar
Combine crust ingredients and press into bottown of a greased 9-inch springform pan; set aside.
Beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in white chocolate. Combine pumpkin and spices; gently old into cream cheese mixture. Pour over crust.
Bake at 350 degress for 55-60 minutes or until center is just set. Cool on a wire rack for 10 min. Meanwhile, combine the topping ingredients; spread in a shallow pan. Bake for 10 minutes or until golden brown, stirring twice. Cool. Carefully run a knife around dedge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight (I've done less and it's fine). Transfer topping to container and store in regrigerator.
Just before serving, remove sides of pan; sprinkle topping over cheesecake. Refrigerate leftovers. 12 servings.