Pumpkin Cheesecake

Step 1: Preheat oven to 400°F

TO MAKE THE CRUST

Step 2: Lightly spray the bottom and sides of two 10-inch spring form pans with nonstick cooking spray.

Step 3: Line sides of the pans with parchment or wax paper.

Step 4: In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans.

Step 5: Press firmly over the bottom and 1/2 inch up the sides of the pans.

TO MAKE THE FILLING

Step 6: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla.

Step 7: Mix until smooth; add sour cream and whipping cream.

Step 8: Add cinnamon, ginger, nutmeg, cloves and flour.

Step 9: Add eggs one at a time, beating well after each addition.

Step 10: Beat in pumpkin. Divide evenly between prepared pans.

Step 11: Place in oven side by side.

Step 12: Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch.

Step 13: Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour

Step 14: Cool, cover and refrigerate or freeze cheesecakes.