Pumpkin Cheesecake in a Gingersnap Crust

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.

Using a fork combine gingersnaps hazelnuts 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

With an electric mixer beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream maple syrup cinnamon allspice and vanilla. Beat in the eggs one at a time mixing until smooth.

Pour batter into prepared crust. Bake in the preheated oven for 90 minutes or until center of cheesecake is set. Allow to cool in pan for 30 minutes then refrigerate overnight.