Instructions: To prepare crust: Mix sugar, walnuts and flour in a large bowl. Combine melted butter and almond extract; pour over dry ingredients, mixing well. Pat mixture over the bottom and 2/3 of the way up the sides of a 9-inch springform pan. Set aside.

To prepare cheesecake: Preheat oven to 350 degrees. Beat cream cheese and ricotta cheese with an electric mixer until light and fluffy. Add pumpkin; beat well. Add brown sugar, pumpkin pie spice and vanilla. Add eggs, 1 at a time, beating well after each addition. Pour batter into prepared crust.

Bake for 1 1/4 to 1 1/2 hours or until a knife inserted in the center comes out clean.

Let cool completely. Refrigerate at least four hours or overnight.

Yield: 12 to 16 servings.

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