Pumpkin Cheesecake With Gingersnap-Hazelnut Crust | Saveur

Ingredients

• 1 1⁄4 cups (about 8 oz.) finely ground gingersnap cookie crumbs
• 3⁄4 cup finely ground hazelnuts
• 6 tbsp. unsalted butter, melted
• 3 tbsp. packed light brown sugar
• 1 cup packed light brown sugar
• 1 tsp. ground cinnamon
• 1⁄4 tsp. ground allspice
• 1⁄4 tsp. ground ginger
• 3 (8-oz.) packages cream cheese, softened
• 4 eggs
• 1⁄2 cup heavy cream
• 1⁄3 cup maple syrup
• 3 tsp. vanilla extract, divided
• 1 (15-oz.) can pumpkin purée
• 3 tbsp. granulated sugar
• 1 (16-oz.) container sour cream