Instructions: In a food processor, grind the gingersnaps together with the three tablespoons granulated sugar into fine crumbs. With the machine running, gradually add the butter. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate until hard, about 30 minutes.

Position a rack in the middle of the oven and preheat to 350 degrees. In a food processor or mixer, combine the cream cheese, pumpkin, eggs, brown sugar, 1/2 cup of the Amaretto, the cinnamon, vanilla, ginger, nutmeg and cloves. Process, stopping once or twice to scrape down the sides of the work bowl, until just combined; do not overmix. Pour the filling into the prepared pan and bake until the edges of the cake just begin to pull away from the sides of the pan, 40 to 45 minutes. The center of the cake will not be firm.

Meanwhile, in a bowl whisk together the sour cream, the remaining 1/4 cup granulated sugar, and the remaining 1/4 cup Amaretto.

Without removing the cake from the oven, pour the topping evenly over it, starting with the edges. Spread the topping evenly. Bake the cake another 8 to 10 minutes, or until the edges of the topping just begin to bubble. Cool the cake in the pan on a rack. Cover (avoid marring the topping) and chill until firm, at least 12 hours.

Carefully run a knife between the edge of the cake and the sides of the pan; release and remove the sides. With a thin, sharp knife, dipped into hot water and wiped dry between cuts, cut the cake into serving pieces. Transfer to plates and let stand at room temperature for 20 minutes. Spoon a bit of the praline sauce over and beside each piece just before serving.

Pecan Praline Sauce Directions: (

Makes about 1 3/4 cups sauce):
In a heavy, medium saucepan over moderate heat, combine the sugar, butter and water. Bring just to a boil, stirring occasionally.

In a medium bowl, whisk the hot syrup into the eggs. Return the mixture to the pan, set over low heat and cook, stirring constantly, until the mixture thickens, 1 to 2 minutes.

Remove from the heat and cool to room temperature. Stir in the pecans and vanilla. Use at room temperature.

NOTES: An unexpectedly welcome alternative to the pumpkin pie on the Thanksgiving menu, this light and creamy cheesecake with its delicate flavor and crisp gingersnap crust is also good from the first day of fall to the last day of winter. If any of the sauce it leftover, its delicious over scoops of vanilla ice cream.

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