Pumpkin Amaretto Cheesecake

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This is just sinful!  ;-)

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2 cups crushed shortbread cookies
¼ cup toasted finely chopped almonds
⅓ cup melted unsalted butter

16 oz room temperature cream cheese
1 cup packed brown sugar
2 cups fresh pumpkin puree
2 eggs
4 egg whites
⅛ tsp cream of tartar
1 ½ tsp cinnamon
½ tsp nutmeg
3 tblsp flour
½ cup sour cream
2 tblsp amaretto --- or more, depending on your taste ;-)

1 cup whipping cream
½ tsp almond extract
¼ cup powdered sugar
Fresh grated nutmeg, for garnish

Preheat oven to 325°F.
In an 8” springform pan, mix cookie crumbs, almonds and melted butter.
Press the mixture evenly onto the bottom and sides of the pan.
Refrigerate crust until ready to fill.
In a large bowl using electric mixer, whip cream cheese until smooth.
Add in brown sugar, blending until thoroughly mixed.
Add pumpkin, and eggs, blending until smooth.
Add cinnamon, nutmeg, flour, sour cream and Amaretto until blended.
In a separate bowl, whip egg whites and cream of tartar at high speed until soft peaks form.
Fold egg white mixture into the cheese mixture.
Pour combined mixture into prepared crust.
Set springform on a cookie sheet.
Bake 60-90 minutes, until center is almost set and jiggles slightly.
Turn off oven and let cake stay in oven with oven door propped open until completely cooled.
Remove from oven and chill uncovered overnight in refrigerator.
Remove sides of pan.
Beat whipping cream, almond extract and sugar until soft peaks form.
Spread on chilled cake just before serving.
Sprinkle freshly grated nutmeg on top as garnish.

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