Pumpkin cheesecake

From The Vegetarian Cookbook

• 1 1/2 cups graham cracker crumbs
• 1 cup sugar
• 1/4 cup almonds, finely chopped
• 5 tbsp margarine, melted
• 250 ml cream cheese
• 4 small eggs
• 1/2 cup sour cream
• 1 cup pumpkin, puréed (you can use canned if available)
• 2 tsp pumpkin pie spice

Topping

• 3 tablespoons margarine
• 1/4 cup brown sugar
• 1/2 cup sliced almonds
• 1/2 cup dessicated coconut

Preheat oven to 350ºF/175ºC

Mix graham cracker, a third of the sugar, chopped almonds and margarine; press into a 9-inch springform pan to make your crust.

In a large bowl, beat the cream cheese and remaining sugar until smooth. Blend in the eggs, sour cream, pumpkin and spice.

Pour mixture into crust. Bake for 1 hour, then open oven door a few inches and leave cheesecake in oven for 30 minutes. Grill/broil for a couple of minutes until browned, chill for 4-6 hours.

In a small saucepan, heat brown sugar and margerine until dissolved, stir in almonds and coconut to make topping. Cover the cheesecake with your topping, and serve.