For crust, in bowl, combine gingersnaps and almonds. Stir in butter. Press onto bottom and 1 inch up the side of a 9- or 10-inch springform pan.

For filling, in a large bowl, beat cream cheese, granulated sugar, brown sugar, and cognac with an electric mixer until combined. Add eggs, beating on low speed until just combined. Stir in the pumpkin, sour cream, cinnamon, ginger, cardamom, and cloves.

Pour filling into crust-lined pan. Place in a shallow baking pan. Bake in a 375 degree F oven for 55 to 60 minutes for 9-inch pan or 35 to 40 minutes for 10-inch pan, or until the center appears nearly set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Loosen crust from side of pan. Cool 30 minutes more. Remove side of pan; cool cheesecake completely. Cover; refrigerate for at least 4 hours before serving. Serve with Creme Anglaise. Makes 12 to 16 servings.

In heavy medium saucepan, stir 1 cup whipping cream and 1/2 cup granulated sugar over medium heat until mixture just comes to boiling. Remove from heat. In a medium bowl, stir together 1/4 cup granulated sugar and 4 egg yolks. Stir into cream mixture. Cook and stir over low heat until mixture just coats a metal spoon. Remove from heat. Strain into a bowl; stir in 1 teaspoon vanilla. Cover surface with plastic wrap. Cover the bowl and refrigerate for at least 1 hour or until serving time. Makes about 1-1/3 cups sauce.

Trim some fat by substituting lower-fat versions of the cream cheese and sour cream.