Pumpkin Cheesecake With Gingersnap And Hazelnut Crust

Name: Pumpkin Cheesecake With Gingersnap And Hazelnut Crust
Ingredients: FOR THE CRUST:; 1¼ cups (about 8 oz.) finely ground gingersnap cookie crumbs; ¾ cup finely ground hazelnuts; 6 tbsp. unsalted butter, melted; 3 tbsp. packed light brown sugar; FOR THE TOPPING:; 3 tbsp. sugar; 1 tsp. vanilla extract; 1 16-oz. container sour cream; FOR THE FILLING:; 1 cup packed light brown sugar; 1 tsp. ground cinnamon; ¼ tsp. ground allspice; ¼ tsp. ground ginger; 3 8-oz. packages cream cheese, softened; 4 eggs; ½ cup heavy cream; ⅓ cup maple syrup; 2 tsp. vanilla extract; 1 15-oz. can pumpkin puree