Hazelnut Pumpkin Cheesecake

Preheat oven to 350°. Butter sides of a 9-inch springform pan. For crust, in a food processor, combine 1 cup hazelnuts and 1/4 cup granulated sugar. Process to fine crumbs. Add crushed gingersnaps and butter; pulse until combined. Press hazelnut mixture onto bottom of springform pan. Place springform pan in a shallow baking pan. Bake until edges are lightly browned, about 12 minutes.

For filling, in a large bowl, beat cream cheese with a mixer on medium until light and fluffy, about 30 seconds. Add pumpkin, 1/2 cup granulated sugar, the brown sugar, flour, vanilla, cinnamon, ginger, nutmeg and cloves. Beat until smooth. Stir in eggs. Pour filling onto prepared crust. Bake 35 minutes.

Meanwhile, in a small bowl, stir together sour cream, 2 tablespoons granulated sugar and the hazelnut liqueur. Pour sour cream mixture gently over cheesecake and spread evenly. Bake until a 2 1/2-inch area around the outside edge appears set when pan is gently shaken, 10 to 15 minutes.

Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen cheesecake from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. Garnish with chopped toasted hazelnuts.