Idunno bout this one, so one of you try it and tell me how it turns out. I mean, it sounds good.. but.. yeah.

2 cups gingersnap cookies
2 tbsp plus 1 cup sugar, divided
1/4 cup butter
3 (8 oz) pkgs cream cheese, softened
3/4 cup cooked pumpkin
3/4 cup white chocolate chips, melted (I'd add a bit more, myself)
3 eggs
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp ground nutmeg

Almond topping:
1/2 cup chopped amonds
2 tbsp butter
1 tsp suga

Preheat oven to 350. For crust place cookies in large food procesor, process into fine crumbs. Add 2 tablespoons of the sugar and melted butter, process just until combined. Press into bottom of 9 inch spring form pan, set aside.

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

Bake 55 to 60 minutes, or until center appears nearly set when gently shaken (SHAKE IT BABY, SHAKE IT!). Remove and cool on wire rack for 30 minutes.

Sprinkle almond topping on cheesecake. Loosen and remove sides of springform pan. Cool cheesecake one hour more. Cover loosely and chill four hours or overnight.