Pumpkin Cheesecake | Common Market

Ingredients

• butter for pan
• 2 cups gingersnap cookie crumbs
• 2 tablespoons golden brown sugar (packed)
• 1/4 cup unsalted butter (1/2 stick) melted
• 3 8-ounce packages neufchatel cheese, room temperature
• 1 cup plain greek yogurt, fat free
• 1 cup sugar
• 3/4 cup light brown sugar
• 1 15-ounce canned pumpkin
• 5 large eggs
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup whipping cream
• 1/4 teaspoon vanilla extract
• 1/2 cup sliced almonds, lightly toasted
• cinnamon, to sprinkle