Almond-Topped Pumpkin Cheesecake Recipe

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325 ° for 10 minutes. Cool on a wire rack. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 ° for 55-60 minutes or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.